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 eaches Tomatoes; peeled and diced
1 each Large onion; diced
1 clove Garlic; minced
½ teaspoon Salt
1 each Fresh aji chile; seeds and stems removed
1 each 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

Recipe from Winifred Galarza _Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt, Mary Jane Wilan, Melissa T. Stock Prima Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-17-95

Similar recipes