AI-generated image
Cazuela de cabrito
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
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
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.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Tteokgalbi
Tteokgalbi is rib meat chopped finely, pressed back into neat slabs and grilled, so it's soft enough to eat without struggling with a bone. Two places in South Jeolla claim it: Damyang, the bamboo county, where all-beef patties come with rice steamed in bamboo tubes, and Gwangju's Songjeong district, whose restaurant street near the railway station mixes beef with pork. This home version uses minced beef and pork, seasoned with soy, garlic and pear, then brushed with a soy and honey glaze as it cooks. Serve with rice, lettuce and a few banchan; leftovers are good cold in a lunchbox. Chef's tip: slap the mince against the bowl for a few minutes; it turns sticky and the patties hold together on the grill without any breadcrumbs.
Korean
Char siu
Hanging in long glossy strips in the windows of Guangzhou's siu mei shops, char siu is the roast pork Cantonese families pick up on the way home to put on rice, noodles or into steamed buns. The outside is lacquered, sweet and a little charred at the edges; the inside stays juicy, savoury and faintly scented with five-spice. Shoulder (pork butt) is the cut to use, because its marbling keeps the strips moist through a hot oven. Marinate it overnight in the fridge, roast it the next day and eat it warm with steamed rice and blanched greens, or cold in fried rice and noodle soups. Chef's tip: save the honey for the last ten minutes; brushed on at the start it burns black long before the pork is cooked.
Chinese