Chivo en Coco Coriano

Ingredients

• 1.2 kg bone-in goat shoulder or leg, cut into 5 cm pieces
• Juice of 3 limes
• 3 tbsp vegetable oil
• 2 onions, finely chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 6 garlic cloves, finely chopped
• 6 aji dulce or 1 extra sweet pepper, chopped
• 3 ripe tomatoes, chopped
• 2 tsp ground cumin
• 1 tsp sweet paprika
• 2 bay leaves
• 600 ml coconut milk
• 80 g fresh or desiccated grated coconut
• 300 ml water
• 2 tsp fine salt
• 1 tsp black pepper
• 1 large bunch coriander, chopped

Before you cook

• Put the goat pieces in a bowl, squeeze over the lime juice and cover with cold water.
• Leave the goat to sit in the lime water for fifteen minutes, then drain it and pat every piece completely dry.
• Season the dried goat with the salt, black pepper and half the cumin.
• Chop the onions, both peppers, the garlic, the aji dulce and the tomatoes.
• Shake the tins of coconut milk before opening them.

Steps

1. Heat the oil in a heavy casserole over medium-high heat until it shimmers.
2. Brown the goat in three batches, giving each batch about four minutes a side and never crowding the pan.
3. Set all the browned goat aside on a plate.
4. Lower the heat to medium and add the onions, both peppers, the garlic and the aji dulce.
5. Cook the sofrito for ten minutes, scraping the browned bits off the base, until everything is soft and sweet.
6. Stir in the tomatoes, the remaining cumin, the paprika and the bay leaves, then cook for five minutes.
7. Return the goat and any resting juices to the pan.
8. Pour in half the coconut milk and the water, and bring to a gentle simmer.
9. Cover and cook on low heat for one hour and forty-five minutes, stirring every half hour, until the meat pulls away from the bone.
10. Add the remaining coconut milk and the grated coconut.
11. Take the lid off and simmer for twenty minutes, until the sauce has reduced by about a third and small pools of coconut oil rise to the surface.
12. Taste and correct the salt, then stir through most of the coriander.
13. Scatter the last of the coriander over and serve with coconut rice or arepas.