Yield: 8 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
4 pounds | Goat or lamb; cut into 3/4 inch cubes |
1 cup | Chicha or raspberry juice |
4 \N | Tomatoes; peeled and diced |
1 \N | Large onion; diced |
1 clove | Garlic; minced |
½ teaspoon | Salt |
1 \N | Fresh aji chile; seeds and stems removed |
1 \N | Or substitute yellow wax hot chile or jalapeno |
\N \N | ;Water to cover |
Heat the oil in a heavy casserole and brown the meat. Add the remaining ingredients and bring the pot to a boil. Cover the pot and reduce the heat to a simmer and cook for 2 to 3 hours until the meat is tender and the water is consumed. Serve over hot rice.
Authors' heat scale: Mild