Seco de Chivo

Ingredients

• 1.2 kg bone-in goat shoulder, cut into 5 cm pieces
• 330 ml lager or chicha de jora
• 200 ml naranjilla or passionfruit juice
• 3 tbsp annatto-infused oil
• 2 onions, one blended and one chopped
• 1 red pepper, chopped
• 6 garlic cloves
• 4 ripe tomatoes, quartered
• 1 large bunch coriander, stalks and leaves separated
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 1 tbsp grated panela or brown sugar
• 2 tsp fine salt
• 1 tsp black pepper
• 400 ml water

Before you cook

• Put the goat pieces in a bowl with the beer, half the garlic, one teaspoon of the cumin, the oregano, the salt and the pepper.
• Cover the bowl and marinate the goat in the fridge for at least two hours, or overnight.
• Lift the goat out of the marinade and pat every piece dry, keeping the liquid.
• Blend one onion, the red pepper, the tomatoes, the remaining garlic, the coriander stalks and the naranjilla juice to a smooth purée.
• Chop the second onion finely and chop the coriander leaves.

Steps

1. Heat the annatto oil in a heavy casserole over medium-high heat.
2. Brown the goat in three batches, four minutes a side, until each piece has a deep crust.
3. Set the browned goat aside on a plate.
4. Lower the heat and cook the chopped onion in the same pan for five minutes until soft.
5. Pour in the blended purée and stand back, because it will spit.
6. Cook the purée for ten minutes, stirring, until it darkens and thickens and the oil starts to separate at the edges.
7. Return the goat and its juices to the pan and stir to coat every piece.
8. Add the reserved beer marinade, the remaining cumin, the panela, the bay leaves and the water.
9. Bring to a simmer, then cover and cook on low heat for one hour and forty-five minutes.
10. Check the meat, and if it does not pull easily from the bone give it another twenty minutes.
11. Take the lid off and simmer for fifteen minutes more, until the sauce has reduced enough to cling to the meat.
12. Taste and adjust the salt, then stir through most of the chopped coriander.
13. Scatter the last coriander over and serve with white rice, fried ripe plantain and avocado.