A thick Andean soup where chuño naturally binds the broth into a creamy, full-bodied texture. It’s cooked with lamb and vegetables, then finished with herbs that perfume without overpowering. Hearty, dense highland comfort, with potatoes and greens cooked just right. Simple, ancestral, and deeply savory.
Cut the lamb into medium pieces. Chop the red onion, garlic, and huacatay; peel and cut the white potatoes and carrot into medium cubes, and slice the
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Heat the vegetable oil and brown the lamb for 6 minutes, until colored on the outside. Add the red onion and cook for 5 minutes, until soft and sweet.
Add the garlic, cumin, pepper, salt, and water. Simmer gently for 30 minutes, until the broth smells deep and the lamb starts turning tender.
Add the white potatoes, carrot, and fava beans. Cook for 12 minutes, until the potatoes are almost tender. Dissolve the chuño flour with a little warm broth in a bowl and pour it in slowly, stirring so it thickens without lumps.
Cook the lawa for 5 more minutes, stirring gently, until thick and creamy but still flowing like soup. If it sticks to the bottom, lower the heat: chuño thickens quickly.
Add the chard, dried oregano, and huacatay. Cook for 2 minutes, just until the greens soften and the aroma rises. Serve very hot, thick, and with plenty of bound broth.
