Peruvian · intermediate
Peruvian Pachamanca Braised Halal Lamb Chops With Sweet Potatoes
Tender halal lamb chops slow-braised in an earthy Andean paste of huacatay, garlic, and smoky aji panca chili alongside sweet yellow sweet potatoes.
- PREP TIME
- 20 min
- COOK TIME
- 40 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
In a bowl, mix huacatay paste, aji panca paste, minced garlic, a pinch of salt, and one tablespoon of olive oil into a thick rub.
- 02
Coat the halal lamb chops evenly with the spice paste and let sit for 10 minutes.
- 03
Heat remaining olive oil in a heavy Dutch oven over medium-high heat and sear lamb chops for 3 minutes per side until browned.
- 04
Arrange sweet potato chunks and fava beans around the lamb in the Dutch oven.
- 05
Pour in halal beef stock, reduce heat to low, cover tightly, and simmer for 30 minutes until lamb and sweet potatoes are fork-tender.
- 06
Transfer lamb and vegetables to plates and spoon the reduced cooking juices evenly over top before serving.
A LITTLE KITCHEN KNOW-HOW
Andean Herb Pot Braising
Searing seasoned meats at high heat before low-simmering with fragrant herb paste and root vegetables to release natural juices.
Notes from the kitchen
- Using fresh fava beans adds classic Andean earthy texture, but green lima beans make an excellent substitute if needed.
- Browning the herb-rubbed lamb over medium heat prevents the garlic and herb paste from scorching.
- Original home-cooking adaptation inspired by Peruvian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.