Peruvian Lamb Recipe By Martin Morales | olivemagazine

Ingredients

• 400g lamb loin any fat or sinew removed
• 2 cloves garlic crushed
• 100g panca chilli paste or any smoked chilli paste
• 2 tsp red wine vinegar
• 1 tbsp soy sauce
• achiote (annatto seeds) oil or rapeseed oil
• olive oil for frying
• 240g Olluco potatoes, Anya potatoes or new potatoes boiled and halved to serve
• Greek yoghurt to serve
• a bunch coriander chopped
• a bunch basil chopped
• a bunch tarragon chopped
• 50g garlic cloves (approx. 1 bulb)
• a large bunch coriander
• 200g baby spinach
• 15g cancha corn or shelled pistachios
• 20g feta
• 100-150ml olive oil
• 5g maca powder
• 10g cancha corn or shelled pistachios blended to a powder
• 10g aji panca chilli powder or other smoked chilli powder