Llama Stew with Quinoa and Andean Herbs

Ingredients

• about 680 g Llama meat (or beef chuck)
• 1 cup Quinoa
• 2 medium Potatoes
• 2 Carrots
• 1 Onion
• 3 cloves Garlic
• 2 tbsp Andean herbs (e.g., huacatay, paico)
• 6 cups Vegetable broth
• 2 tbsp Olive oil
• 1 tsp Paprika
• 0.5 tsp Cumin
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut llama meat (or beef chuck) into 2.54 cm cubes.
2. 2Peel and dice potatoes and carrots. Dice onion and mince garlic.
3. 3Heat olive oil in a large pot over medium heat.
4. 4Brown llama meat (or beef chuck) on all sides.
5. 5Add onion and garlic and sauté until softened.
6. 6Stir in paprika and cumin.
7. 7Add potatoes, carrots, quinoa, Andean herbs, and vegetable broth.
8. 8Bring to a boil, then reduce heat, cover, and simmer for 1 hour, or until the meat is tender and the quinoa is cooked.
9. 9Season with salt and pepper to taste.

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