Lamb, Lake Titicaca Algae, Cancha and “Milk”

banner
Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

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.

<