Guiso de Cabrito de Santiago

Guiso de Cabrito de Santiago

By
From
Andina
Serves
4-6
Photographer
David Loftus

Santiago Kid Goat Stew. In Santiago, which was my grandmother’s nearest town, they love to eat the whole kid goat, letting nothing go to waste. Using every piece of the animal, the meat is stewed slowly, to ensure you get the very best flavour. In the spirit of that tradition, when you make this stew, don’t let anything go to waste – eat any leftovers the following day, or freeze them for another time.

Ingredients

Quantity Ingredient
600g goat meat, diced
2 tablespoons olive oil
1 red onion, finely chopped
3 garlic cloves, crushed
50g coriander, blended with a little water to make a paste
100g pumpkin flesh, diced
250ml Chicha
or dry cider
250ml lamb stock
1/2 cassava, peeled and cut into chunks

For the marinade

Quantity Ingredient
1 tablespoon white wine vinegar
1 teaspoon Picante de Huevos, panca chilli paste
2 garlic cloves, crushed
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 teaspoon salt

For the beans

Quantity Ingredient
1 tablespoon olive oil
1 onion, finely chopped
3 garlic cloves, crushed
2 teaspoons Picante de Huevos, amarillo chilli paste
2 tins cooked cannellini beans, drained

Method

  1. First, make the marinade by mixing all the marinade ingredients together in a large bowl.
  2. Put the diced goat meat in the bowl with the marinade and rub in thoroughly. Cover and marinate in the fridge for at least 3 hours.
  3. When the goat meat is ready, heat 1 tablespoon of the olive oil in a large casserole over a high heat. Add the meat and cook until well browned on all sides. Remove with a slotted spoon and set aside. Add the remaining olive oil, then reduce the heat to medium, add the red onion and sauté for about 10 minutes until softened. Add the garlic and cook for 2–3 minutes more, then add about two-thirds of the coriander paste and return the goat to the casserole. Add the pumpkin, stir to coat and then pour in the chicha or cider and the lamb stock. Bring the liquid to the boil, then reduce the heat to low and cover. Cook for about 45 minutes, or until the meat is tender.
  4. Meanwhile, make the beans. Heat the olive oil in a saucepan over a medium heat. Add the onion and sauté until softened, then add the garlic and chilli paste and cook for 1–2 minutes more. Add the beans and stir to combine, then remove from the heat and keep warm.
  5. Bring a pan of salted water to the boil over a medium heat and add the chunks of cassava. Boil for 20–25 minutes until tender.
  6. To assemble the dish, stir the remaining coriander paste into the goat stew, then serve on plates with the beans and the cassava on the side.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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