The goat is cooked with native ingredients such as achi mirasol, yellow chili, chicha (a typical regional beverage made from corn), seasoned with cilantro, garlic, and sliced zapallo loche. It is served with beans and yuca.
This is a traditional dish from Peru, originating from the northern regions of the country such as Trujillo, Chiclayo, and Piura.
This stew is prepared with native ingredients like achi mirasol, yellow chili, and chicha, a beverage made from corn. The goat, cooked with cilantro, garlic, and zapallo loche, is served accompanied by beans and yuca, creating a unique flavor combination.
Let's cook it and enjoy its flavor!
Before you begin, we recommend as an alternative the delicious recipe from Carne al horno con papas on a friendly site.
Goat or mutton stew
Ingredients
10 Goat pieces
4 Cilantro sprigs
0.5 cup of Whole cilantro leaves
2 Chopped onion heads
2 Chopped large onions
1 pinch of Salt
1 teaspoon of Cumin
2 tablespoons of Ground garlic
0.5 cup of Chicha de jora
1 tablespoon of Oregano
3 tablespoons of Achi mirasol chili
1 tablespoon of Achi panca chili
1 Whole achí escabeche
Oil
1 kilogram of Boiled yuca with salt
1 pinch of Pepper
Preparation
Step 1 : To prepare this delicious dish, first wash and drain the goat pieces well.
Step 2 : Next, marinate the pieces from the previous day with salt, pepper, cumin, garlic, half of the cilantro leaves, the onion heads, oregano, and chicha de jora.
Step 3 : In a pot, fry the onion thoroughly, then add the achi mirasol and achi panca, frying until everything is well integrated and the oil has taken on color and boils.
Step 4 : Then, add the garlic and marinated pieces, along with the whole achí escabeche, keeping it on top at all times, and check the salt.
Step 5 : Tie the four sprigs of cilantro and place them on the side of the pot to release aroma and flavor.
Step 6 : When the meat is almost ready, remove the cilantro sprigs and add the remaining half of the cilantro leaves to finish cooking.
Step 7 : In case the meat is cooked but the juice is loose, remove the pieces, reduce the juice until it thickens, and then recombine all ingredients.
Step 8 : Finally, serve the dish accompanied by beans, yuca, white rice, and onion salsa.
If you liked this recipe, you’ll surely love the dishes at Tallarín saltado or Hígado a la cubana from our recipe collections.
