Name: Lamb, Lake Titicaca Algae, Cancha and “Milk”
Yield: Serves 4
Cuisine: Peru
Ingredients: 5 oz. (150 g) tapioca powder; 1½ cup (350 ml) vegetable broth; 1 lb. (400 to 500 g) leg of lamb; 1 oz. (30 g) cancha corn; 600 g sheep’s milk (must be weighed for accuracy); 8 g iota carrageenan; 56 g cream cheese; 1⅔ oz. (50 g) Lake Titicaca algae; 1 Tbsp. plus 1 tsp. olive oil; 1⅔ oz. (50 g) aji amarillo paste; 7 oz. (200 g) fresh corn; 4 g kappa carrageenan

Cancha is the Peruvian version of popcorn, oven-baked to crunchy perfection. Combine with tender milk-fed lamb and sheep’s milk cheese for a tempting contrast of textures.

Ingredients

1 lb. (400 to 500 g) leg of lamb
1 Tbsp. plus 1

Method

Cook the leg of lamb with the olive oil in a vacuum bag for 17 hours at 160°F (70°C).

Sauté the fresh corn with the aji amarillo paste, then add the vegetable broth and cook for 15 minutes. Liquefy into a paste. Mix the paste with tapioca powder and cook for 20 more minutes. Pass through a sieve and spread out on a silicone baking mat. Place in a 195°F (90°C) oven for 10 minutes.