Seco de Cabrito a la Norteña

Ingredients

• 1.5 kg kid goat or lamb shoulder on the bone, cut into pieces
• 400 ml chicha de jora, or dark beer
• 100 g coriander, leaves and stalks
• 3 tbsp ají amarillo paste
• 1 tbsp ají panca paste
• 2 red onions, finely diced
• 8 garlic cloves, minced
• 100 g loche or butternut squash, grated
• 1 tbsp ground cumin
• 600 ml chicken stock
• 3 tbsp vegetable oil
• 600 g yuca, peeled and cut into batons
• 400 g cooked canary beans
• salt and black pepper

Before you cook

• Put the goat pieces in a large bowl with the chicha de jora, half the garlic, the cumin and a good pinch of salt.
• Turn the meat through the marinade, cover the bowl and leave it for 2 hours at cool room temperature.
• Dice the onions finely and mince the remaining garlic.
• Grate the loche or butternut squash coarsely.
• Peel the yuca and cut it into thick batons, pulling out the woody core.

Steps

1. Blend the coriander with 200 ml of the stock until you have a thick, dark green purée, then set it aside.
2. Lift the meat from the marinade and pat it dry, keeping all the liquid.
3. Heat the oil in a heavy casserole over high heat.
4. Brown the goat in two batches for 6 minutes a batch, until well coloured on all sides.
5. Lift the meat out and lower the heat to medium.
6. Fry the onion and the rest of the garlic in the pot for 8 minutes until soft.
7. Stir in both chilli pastes and the grated squash and cook for 5 minutes.
8. Return the meat to the pot, pour in the reserved marinade and let it bubble hard for 5 minutes.
9. Add the remaining stock, cover the pot and simmer for 1 hour and 15 minutes, until the meat gives easily under a fork.
10. Stir in the coriander purée and simmer uncovered for 15 minutes only, so the sauce keeps its colour.
11. Boil the yuca batons in salted water for 20 minutes, until they split open and turn floury.
12. Warm the canary beans in a small pan with a splash of their liquid.
13. Season the stew with salt and pepper.
14. Serve the goat and its green sauce with the yuca, the beans and plain white rice.