Seco de chivo (ecuadorian braised goat)

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 Tomatoes; peeled and diced
1 Large onion; diced
1 clove Garlic; minced
½ teaspoon Salt
1 Fresh aji chile; seeds and stems removed
1 Or substitute yellow wax hot chile or jalapeno
;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

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