Lima, Peru  |  Sunday, March 21, 2010 12:24  |  |  | 


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Gastronomy

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Food / Recipes

Seco de Cabrito a la Norteña / Northern-Style Goat Stew

 
Average


Ingredients
8 pieces of goat/part of the leg (Cabrito Merino is the preference)
2 medium red onions chopped
8 cloves of garlic
1 bunch of scallions chopped
1 bunch of cilantro chopped
1/2 cup or 120 ml of white vinegar
1 cup of Chicha de Jora
1 tablespoon Ají Panca (dried chili pepper in powder)
¼ cup or 60 ml vegetable/canola oil
Salt
White pepper

Preparation
Combine goat meat and vinegar in a medium sized bowl. Allow meat to marinate about 1 hour, stirring occasionally. Heat the oil in a Dutch oven over medium high heat. Add marinated meat and sauté until most of the liquid cooks off. Puré the garlic, cilantro, and Chicha de Jora. Add to the meat along with the onions, scallions and Ají Panca. Cover and allow mixture to cook down at a simmer until sauce darkens and thickens, about 45 minutes. Add salt and pepper to taste.

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