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Cazuela de cabrito
Kid goat stew
Cazuela de cabrito: Salta's kid goat stew with potatoes, corn and peppers, slow-cooked in a clay pot
Up in the Calchaquí valleys of Salta, where goats graze between the vineyards and the cardón cactus, cabrito ends up in a heavy clay cazuela on Sunday or feast days. The meat simmers with onion, red pepper, cumin and ají molido until it slides off the bone, and the potatoes and thick rounds of corn on the cob drink up a brick-red, gently spiced broth. Bring it to the table in the pot with bread or a simple tomato and onion salad. Kid goat can be ordered from halal butchers and some farm shops; lamb shoulder works too. People often boil it hard to save time, which squeezes the lean meat dry and stringy; it wants the barest simmer. Chef's tip: brown the pieces in two or three batches so they colour properly instead of stewing in their own juices; that browning is where most of the flavour comes from.
- Total time
- 130 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 3 ⅓ lb kid goatbone-in, cut into 6–8 cm pieces by the butcher (or lamb shoulder)
- 2 tsp salt
- ½ tsp black pepperfreshly ground
- 3 tbsp sunflower oil
- 2 onionsfinely chopped
- 1 red pepperdeseeded and cut into strips
- 4 cloves garlicchopped
- 3 tomatoesripe, grated, skins discarded
- 2 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp ají molidoArgentine crushed dried red pepper, or mild chilli flakes
- 1 tsp dried oregano
- 3 ¼ cups hot water
- 1 ¾ lb potatoespeeled and cut into large chunks
- 2 corn on the cobeach cut into 3 rounds
- 2 tbsp flat-leaf parsley (optional)chopped
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Method
0/8 doneStep 1: Pat 3 ⅓ lb kid goat dry with kitchen paper and season it with 1 ¼ tsp salt and ½ tsp black pepper.
Step 2: Heat 3 tbsp sunflower oil in a clay cazuela or heavy casserole over a medium-high heat. Brown the goat in batches, 4–5 minutes per batch, until each piece has a deep golden crust, then lift onto a plate.
15 minStep 3: Lower the heat to medium, add 2 onions and 1 red pepper to the fat in the pot and cook, stirring and scraping up the browned bits, until soft and sweet.
8 minStep 4: Stir in 4 cloves garlic, 2 tsp sweet paprika, 1 tsp ground cumin, 1 tsp ají molido and 1 tsp dried oregano and cook for 1 minute, just until fragrant; paprika scorches fast, so keep stirring.
1 minStep 5: Add 3 tomatoes and cook until they lose their raw smell and thicken to a jammy sauce.
6 minStep 6: Return the goat and its juices, tuck in 2 bay leaves and pour in 3 ¼ cups hot water. Bring to a boil, then cover and cook over the lowest heat so the surface barely trembles.
50 minStep 7: Add 1 ¾ lb potatoes, 2 corn on the cob and the rest of ¾ tsp salt, pushing them down into the liquid. Cover again and simmer until the potatoes are tender and the goat comes away from the bone when nudged with a fork.
30 minStep 8: Taste the broth and adjust the salt. Rest the stew off the heat for 5 minutes, scatter with 2 tbsp flat-leaf parsley if using, and serve from the pot.
5 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 42 g
- Carbs
- 34 g
- Fat
- 19 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cazuela de cabrito take?
- About 130 minutes in total: 25 minutes to prepare and 105 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of red pepper?
- Any colour of bell pepper, same amount.
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