FoodieAtlas
Recipes around the World
Seco De Cabrito is a flavorful goat stew that embodies the rich culinary traditions of Peru. Often enjoyed during family gatherings and festive occasions, this dish is celebrated for its tender meat and vibrant flavors. It is typically served with rice and is a beloved part of Peruvian cuisine.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Add the goat meat chunks and brown on all sides, about 5-7 minutes. Remove the meat and set aside.
In the same pot, add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute.
Add the aji amarillo paste and tomato paste, cooking for 2-3 minutes until the mixture is fragrant.
Return the browned goat meat to the pot.
Pour in the beer or beef broth and bring to a boil.
Stir in the chopped fresh cilantro, ground cumin, paprika, salt, and black pepper.
Reduce heat to low, cover, and simmer for about 1-1.5 hours, or until the meat is tender.
Add the diced potatoes and frozen peas to the pot. Continue cooking for another 20-30 minutes, until the potatoes are tender and the sauce has thickened.
Adjust seasoning with salt and pepper if needed.
Enjoy your meal!
Seco De Cabrito is a traditional Peruvian stew made with goat meat, simmered with spices, vegetables, and herbs.
Seco De Cabrito originates from the coastal regions of Peru, particularly in the north.
Key ingredients include goat meat, aji amarillo paste, tomato paste, onion, garlic, and fresh cilantro.
The total time to make Seco De Cabrito is between 140-180 minutes.
Serve Seco De Cabrito with white rice and a side of boiled potatoes or a fresh salad.