Seco De Cabrito | FoodieAtlas

Ingredients

2 pounds goat meat (cabrito), cut into chunks
1/4 cup vegetable oil
1 large onion, finely chopped
4 cloves garlic, minced
1/2 cup aji amarillo paste (or yellow chili paste)
1/4 cup tomato paste
1 cup beer or beef broth
1 cup fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon paprika
Salt and black pepper to taste
1/2 cup frozen peas
2 large potatoes, peeled and diced
Cooked white rice (for serving)

Instructions

Prepare the Meat

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.

Prepare the Sauce

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.

Combine Ingredients

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.

Finish and Serve

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.