Cazuella de Ihama, is a traditional stew with llama meat
Cazuella de Ihama, is a traditional stew with llama meat, widely enjoyed in northern Argentina. Usually prepared by boiling pieces of llama meat, the dish incorporates ingredients such as carrots, rice and colorful Andean potatoes (papas Andenas). The combination is cooked until the meat and vegetables reach the desired tenderness, then served hot. Llama cazuela can also be presented as thin slices of llama meat, paired with potato halves and drizzled with creamy sauces.
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