Seco de cabrito (Peruvian cilantro goat stew)

Ingredients

• 1.2 kg bone-in kid goat shoulder or neck
• 2 bunches fresh cilantro
• 2 pieces red onion
• 4 cloves garlic
• 2 tbsp ají amarillo paste
• 330 ml chicha de jora
• 300 ml chicken broth
• 3 tbsp neutral vegetable oil
• 1 tsp ground cumin
• to taste fine salt
• to taste ground black pepper
• 120 g frozen peas
• 1 piece carrot
• 280 g long-grain white rice
• 500 g cooked white beans

Method

1. Blend the cilantro with a little broth until you have a smooth, highly fragrant green purée with no visible long fibers.
2. Season the goat with salt, pepper, and cumin, then let it marinate while you prepare the onion, garlic, and carrot.
3. Heat the oil in a Dutch oven and brown the goat on all sides until it has a dark crust and smells of roasted meat; set the meat aside.
4. In the same Dutch oven, sauté the red onion until soft and sweet, then add the garlic and ají amarillo paste; cook until the mixture is glossy and very fragrant.
5. Return the goat to the pot, pour in the chicha de jora, and scrape the bottom to dissolve the browned bits; let the alcohol and acidity mellow over high heat.
6. Add the cilantro purée and the remaining broth, partially cover, and simmer gently until the meat easily pulls away from the bone and the sauce thickens.
7. Add the carrot and continue cooking until tender but not mushy, then stir in the peas at the end of cooking to preserve their color.
8. While the stew simmers, cook the white rice and separately reheat the cooked white beans until hot and soft.
9. Adjust the salt and pepper, let the stew rest off the heat for a few moments, then serve the goat napped with the green sauce, alongside the rice and beans.

Nutrition

Per serving

Energy

825 kcal

Protein

54.18 g

Carbohydrate

99.75 g

Fat

20.46 g

Fibre

12.1 g

Calcium

283.21 mg

Iron

12.83 mg

Magnesium

273.87 mg