📝 About This Recipe
Kanka de Cordero is a legendary dish from the Peruvian highlands, traditionally prepared during festive celebrations in the heart of the Andes. This succulent roast features tender lamb marinated in a robust blend of chicha de jora, earthy ají panca, and aromatic mountain herbs like huacatay. The result is a deeply flavorful meat with a beautifully caramelized exterior and a melt-in-your-mouth interior that truly captures the rustic soul of Sierra cooking.
🥗 Ingredients
The Meat
- 2.5 - 3 kg Leg or shoulder of lamb (bone-in for maximum flavor)
- 2 tablespoons Coarse sea salt (to taste)
The Andean Marinade (Macerado)
- 2 cups Chicha de Jora (fermented corn beer; can substitute with 1.5 cups cider vinegar and 0.5 cup beer)
- 1/2 cup Ají Panca paste (mild, smoky Peruvian red chili)
- 10 pieces Garlic cloves (peeled and finely mashed into a paste)
- 2 tablespoons Ground cumin (toasted for better aroma)
- 1 tablespoon Dried oregano (crushed between palms)
- 1 tablespoon Black pepper (freshly ground)
- 2 tablespoons Huacatay (Black Mint) paste (essential for authentic Andean flavor)
Aromatics for Roasting
- 4 sprigs Fresh Rosemary
- 2 large Red onions (cut into thick wedges)
👨🍳 Instructions
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1
Thoroughly wash the lamb with cold water and pat it completely dry with paper towels. Using a sharp knife, make several deep incisions (slashes) all over the meat to allow the marinade to penetrate deep into the bone.
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2
In a large mixing bowl, combine the Chicha de Jora, ají panca paste, garlic paste, cumin, dried oregano, black pepper, and huacatay paste. Whisk until the marinade is smooth and well-integrated.
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3
Rub the coarse sea salt all over the lamb, ensuring some gets into the incisions. Then, pour the marinade over the meat, massaging it thoroughly into every crevice and cut.
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4
Place the marinated lamb in a large non-reactive container or a heavy-duty zip-top bag. Let it marinate in the refrigerator for at least 12 hours, though 24 hours is highly recommended for the most tender results.
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5
Remove the lamb from the refrigerator 1 hour before cooking to let it reach room temperature. Preheat your oven to 160°C (320°F).
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6
In a large roasting pan, create a bed using the onion wedges and rosemary sprigs. Place the lamb on top of this aromatic bed and pour any remaining marinade from the container over the meat.
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7
Cover the roasting pan tightly with heavy-duty aluminum foil, ensuring no steam can escape. This 'sweating' process is crucial for the traditional Kanka texture.
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8
Roast in the center of the oven for approximately 2.5 hours. The meat should be tender and starting to pull away from the bone.
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9
Increase the oven temperature to 200°C (400°F). Remove the aluminum foil and baste the lamb with the juices collected at the bottom of the pan.
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10
Roast uncovered for another 20-30 minutes, basting once more halfway through, until the exterior is dark, crispy, and beautifully caramelized.
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11
Remove the lamb from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15-20 minutes before carving; this allows the juices to redistribute.
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12
Strain the pan juices into a small saucepan, skim off excess fat, and simmer over medium heat to reduce slightly into a rich gravy to serve alongside.
💡 Chef's Tips
For the most authentic flavor, use a whole lamb leg with the fat cap intact as it keeps the meat moist during the long roast. If you cannot find Chicha de Jora, a mix of malt beer and a splash of lime juice provides a similar fermented tang. Always use a meat thermometer; the internal temperature should reach 71°C (160°F) for a perfect medium-well Andean style roast. Don't rush the resting period—cutting into the lamb too early will cause all the flavorful juices to run out, leaving the meat dry. If you have access to a wood-fired oven, this dish reaches a new level of smoky perfection that mimics traditional Sierra cooking.
🍽️ Serving Suggestions
Serve with large-kernel Andean corn (choclo) and boiled native yellow potatoes. Pair with a fresh 'Salsa Criolla' (marinated red onions and lime) to cut through the richness of the lamb. Include a side of 'Uchucuta', a spicy Andean green herb sauce made with rocoto and peanuts. Accompany the meal with a glass of chilled Chicha Morada or a robust Peruvian Tannat red wine. Add a side of 'Habas Granadas' (stewed fava beans) for a complete traditional Highland feast.