Alpaca meat is highly nutritious, lean and flavoursome. It is an excellent source of protein with little saturated fat or cholesterol and is environmentally sustainable to produce. As most parts of the alpaca can be used for meat, alpacas offer a high yield with little wastage.
As the Australian meat farming industry seeks to remain competitive and develop further, alpacas are being looked to as a great investment
Alpaca Curry with Spanish Onion Chat Masala Salad
Source: Lifestyle Food
source: SBS Food
- 1 alpaca shoulder
- quinoa, to serve
- 2 potatoes, scrubbed and sliced
- 1 brown onion, halved and sliced
- 500 g white sugar
- 500 g table salt
- 5 litres water
- 2 cinnamon sticks
- 2 star anise
- 1 tsp cumin seeds
- 2 fresh bay leaves
- 3 dried aji panca chillies, stalks trimmed
- 3 dried aji mirasol chillies, stalks trimmed
- 1 onion, chopped
- 500 ml(2 cups) olive oil
- 2 garlic cloves
Standing time 4 hours
To make the brine, place the sugar, salt and water in a large saucepan and whisk vigorously until sugar and salt dissolve. Bring to the boil, then remove from the heat. Add the spices and bay leaves and cool to room temperature. Add the alpaca to brine and stand for 4 hours.
To make the huanta paste, blanch the chillies in boiling water for 3 minutes. Drain and set aside. Place the olive oil and garlic cloves in a saucepan over low heat and cook for 5 minutes. Remove from the heat, add the onion and stand for 10 minutes. Place chillies and olive oil mixture in a blender and process until smooth paste forms.
Preheat the oven to 180°C. Line a large baking tray with baking paper. Spread the potatoes and onion evenly over the tray. Drain alpaca and pat dry. Thickly brush all over with huanta paste. Place on top of vegetables.
Cover tray with foil and cook for 3–4 hours, or until meat falls off the bone.