Seco de chivo (ecuadorian braised goat)
8 Servings
Ingredients
| Quantity | 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 | ||
Directions
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