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CATEGORY CUISINE TAG YIELD
Meats, Grains Ecuadorian Meats, Peppers, Goat, Ecuadorian, Lamb 8 Servings

INGREDIENTS

2 tb Olive oil
4 lb Goat or lamb; cut into 3/4 inch cubes
1 c Chicha or raspberry juice
4 Tomatoes; peeled and diced
1 Large onion; diced
1 cl Garlic; minced
1/2 ts Salt
1 Fresh aji chile; seeds and stems removed
1 Or substitute yellow wax hot chile or jalapeno
;Water to cover

INSTRUCTIONS

Heat the oil in a heavy casserole and brown the meat.  Add the remaining
ingredients and bring the pot to a boil.  Cover the pot and reduce the heat
to a simmer and cook for 2 to 3 hours until the meat is tender and the
water is consumed.  Serve over hot rice.
Authors' heat scale: Mild

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