-
1
Brown the lamb
15 Mins
Medium-high heat, about 190°C (375°F)
Heat the oil in a large heavy pot until it shimmers. Season the lamb chunks with half the salt and brown them in batches, turning until every side is deep golden, about 3 minutes a side. Do not crowd the pot — crowded meat steams instead of browning. Lift the lamb out and set it aside.
Leave the browned bits stuck to the pot — they dissolve into the sauce and carry the flavour.
Done when: Lamb deep golden on all sides, browned bits on the pot bottom.
-
2
Build the golden aji base
10 Mins
Medium heat, about 175°C (350°F)
Lower the heat, add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic, grated tomato and aji amarillo paste and cook, stirring, until the mixture darkens to a deep orange and the oil starts to separate at the edges, about 4 minutes. Stir in the cumin, oregano and pepper.
Frying the aji paste until the oil separates is what turns the sauce golden instead of pale.
Done when: Thick orange base, oil glistening at the edges, smelling warm and savoury.
-
3
Simmer the lamb with chuno
60 Mins
Gentle simmer, about 95°C (200°F)
Return the lamb to the pot with any juices, pour in the water and bring it to a gentle simmer. Add the soaked chuno, cover with the lid ajar and simmer for 60 minutes, skimming any foam at the start. The lamb should be nearly tender and the broth lightly thickened.
Keep the simmer gentle — a hard boil toughens lamb and clouds the broth.
Done when: Lamb nearly tender when pierced with a fork, broth golden and lightly thick.
-
4
Add potatoes, carrots and peas
25 Mins
Gentle simmer, about 95°C (200°F)
Add the potatoes and carrots, season with the remaining salt and simmer for 20 minutes until the potatoes are tender. Stir in the peas and cook for 5 minutes more. The stew is done when the lamb falls apart easily and the vegetables are soft but still hold their shape. Taste and adjust the salt.
Cut the potatoes large — small pieces dissolve into the broth during the long simmer.
Done when: Lamb falls apart, potatoes tender, peas bright green, broth clinging to a spoon.
-
5
Cook the rice and serve
20 Mins
Rice: boil, then low heat, about 95°C (200°F)
While the stew finishes, cook the rinsed rice in 600 ml of salted water: bring to a boil, cover, turn the heat to low and cook for 15 minutes, then rest for 5 minutes off the heat and fluff with a fork. Spoon a mound of rice onto each plate, ladle the lamb stew beside it with chuno, potatoes and vegetables, and scatter parsley over the top.
Do not lift the rice lid while it cooks — the trapped steam is what finishes the grains.
Done when: Rice fluffy and separate; each plate has lamb, chuno, vegetables and a pool of golden sauce.
auto_awesome Finishing Touches & Plating
Serve the thimpu steaming hot, the lamb and vegetables spooned beside the rice so the golden sauce soaks into it. Put the llajwa on the table and let everyone add their own heat.
Bolivia
2h 25m
