| 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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