2 tablespoons |
olive oil |
500g |
ossobuco, (veal shank) |
2 thick slices |
on-the-bone lamb neck |
1 |
red onion, crushed |
2 tablespoons |
Picante de Huevos, amarillo chilli paste |
75g |
beef jerky, soaked in warm water for 1 hour, then drained |
1 teaspoon |
dried oregano |
150g |
mote or barley, soaked overnight, drained, simmered in fresh water for 3 hours, then drained |
125g |
wheatberries |
50g |
chuño dried potatoes |
or 100g |
new potatoes, peeled and quartered |
1 |
large floury potato, peeled and cut into 4cm cubes |
1 |
large carrot, peeled and diced |
100g |
pumpkin, peeled and cut into 4cm cubes |
1 |
choclo corn or corn-on-the-cob, cut into 4 pieces |
100g |
broad beans |
1/4 head |
green cabbage, shredded |
|
a few mint and parsley leaves, finely chopped, to serve |
|
salt |
|
ground black pepper |