Cuy al Horno

Method

Pound the cumin seeds in a mortar with garlic, fresh coriander, salt and pepper to create a paste. Rub this mixture thoroughly inside and outside the dressed guinea pig carcass, then mix in the aji amarillo paste, oil and lime juice to create a marinade and coat the entire bird. Roughly chop the onion and place in the roasting tin with the guinea pig, then pour any remaining marinade over the top. Roast uncovered at 200C for 45-50 minutes until the skin is golden and crispy and the meat is cooked through. Rest for 5 minutes before serving whole or quartered, with the pan juices drizzled over the top and fresh thyme garnish.