| 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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