Lamb and Seaweed Cazuela

Lamb and Seaweed Cazuela
Palena - Queulat Area

6 Servings


  • 6 cups of water
  • 6 vertebrae of lamb
  • 50 Grams of luche, re-hydrated
  • 3 cloves of garlic
  • 1 medium onion
  • 1/2 teaspoon oregano
  • 2 Carrots or a 1/4 of a pumpkin, sliced in cubes
  • 6 Potatoes, sliced in cubes
  • 1/2 cup white rice
  • 1/4 cup vegetable oil
  • Salt, chopped cilantro, shallots or green onions, to taste (served at the table as garnishes)


The first thing you need to do is soak the luche overnight to rehydrate. After at least 12 hours in the water, it is time to wash the leaves in running water, to remove sand and little pebbles. Set aside and begin to work with the assembly of your dish in a large stew pot. Sauté the onion, garlic and carrot in the vegetable oil with a little oregano and salt. Divide the lamb vertebrae, and add to the pot. Cover with 6 cups of water, then, incorporate the luche and salt to taste, and simmer over a low heat.  Enjoy the aromas, which will be beginning to release! After 45 minutes, it is time to add the potatoes and carrots, or squash. Wait another 15 minutes and incorporate the rice. Let your Cazuela simmer until the rice is ready, and remove the pot from the heat.We know that you and your friends are probably starving by now, but let your cazuela sit for about 10 minutes, so that the flavors blend to perfection. Serve in big bowls, taking care to put a portion of each ingredient in each. Everyone can garnish their own, with a bit of chopped cilantro, shallots, or green onions, according to taste. Enjoy!


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