Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 large onion, finely chopped (approx. 200g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 lb (450g) lamb mince
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili flakes (optional)
  • 1/2 cup (120 ml) dry red wine
  • 1 (14 oz/400g) can diced tomatoes, undrained
  • 1/2 cup (120 ml) beef broth/stock
  • 1/2 cup (75g) pitted green olives, sliced
  • 1/4 cup (40g) raisins (optional)
  • 2 hard-boiled eggs, quartered (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh cilantro or parsley, for garnish
  • 4 cups (approx. 800g) frozen corn kernels, thawed (or fresh corn kernels from about 4-5 ears)
  • 1/2 cup (120ml) milk
  • 2 tbsp (30g) butter, unsalted
  • 1/4 cup (50g) sugar
  • 1/2 tsp salt
  • 2 large eggs
  • Freshly grated nutmeg (a pinch)
  • 2 tbsp (30g) butter, cut into small pieces (for dotting the top)

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add lamb mince and brown. Drain any excess fat.
  2. Stir in cumin, paprika, chili flakes (if using), red wine, diced tomatoes, and beef broth. Bring to a simmer, then reduce heat and cook, uncovered, until thickened (about 30 minutes).
  3. Stir in olives, raisins (if using), and season with salt and pepper. Remove from heat.
  4. Combine corn kernels, milk, butter, sugar, and salt in a food processor or blender. Process until a coarse puree forms.
  5. Stir in eggs and nutmeg into the corn puree until well combined.
  6. Pour the lamb filling into the prepared baking dish. Arrange hard-boiled egg quarters (if using) on top of the filling.
  7. Evenly spread the corn mixture over the lamb filling.
  8. Dot the surface of the corn topping with small pieces of butter.
  9. Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the topping is golden brown and set.
  10. Let the Pastel de Choclo rest for 10-15 minutes before serving. Garnish with fresh cilantro or parsley.