Preheat oven to 180c
Combine the pumpkin seeds, breadcrumbs, chilli powder and salt in a mixing bowl. Combine the milk and egg in another medium bowl.
Dip the alpaca in the egg wash and roll in the breadcrumbs, coating generously.
Heat 2 tblsp. of the olive oil in a medium saute pan over high heat until lightly smoking
Place the meat in the pan and sear on all sides. Place in the oven for seven minutes for medium. When ready, remove from oven and let rest for three minutes.
Heat a large casserole dish over medium heat, saute garlic and onions together, add crushed tomato and the soaked black beans.
Add thyme, basil, rosemary, and bay leaf.
Salt and pepper to taste.
Bring it to boiling point, cover and simmer over low heat for 30 minutes, stirring occasionally. Remove and discard the bay leaf.
Add water, if necessary, to keep ingredients moist and adjust seasonings
Peel sweet potato and pumpkin and cut into 1.5cm pieces, place in a bowl.
Line an oven tray with a sheet of baking paper. Add garlic, lemon rind and olive oil to the sweet potato and pumpkin, season with salt and pepper. Mix well with your hand and make sure that all the sweet potato and pumpkin is coated in oil. Spoon mixture onto prepared tray. Bake for 15 minutes or until vegetables are just tender.
LaViande™ is proud to be a silver sponsor of the 2008 World Alpaca Conference.
LaViande™ has been working with the Australian Government Rural Industries Research and Development Corporation and Ausmeat to create a Carcase and Cuts Specification for Alpaca Meat.
You can now download this brochure from the LaViande™ web site.
Our Chef, Ariel Funes, cooking LaViande™ at the 14th Annual Alpaca Show held in Melbourne