Maca lamb loins (Lomo de cordero en maca) from Andina: The Heart of Peruvian Food: Recipes and Stories from the Andes (page 94) by Martin Morales

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  • EYB Comments

    The book's "Panca chilli paste" called for in this recipe requires 2 hours to prepare. Requires marinating for 3 hours. Can substitute fingerling potatoes or new potatoes for ollucos; parsley for amaranth cress; pistachio nuts for cancha corn; smoked chilli powder for panca chilli powder; feta cheese for queso fresco; a mixture of coriander sprigs, tarragon, mint, and parsley for huacatay leaves; annatto seeds for achiote seeds; and vegetable oil for groundnut oil.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Panca chilli paste" called for in this recipe requires 2 hours to prepare. Requires marinating for 3 hours. Can substitute fingerling potatoes or new potatoes for ollucos; parsley for amaranth cress; pistachio nuts for cancha corn; smoked chilli powder for panca chilli powder; feta cheese for queso fresco; a mixture of coriander sprigs, tarragon, mint, and parsley for huacatay leaves; annatto seeds for achiote seeds; and vegetable oil for groundnut oil.

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