Peruvian-Inspired Braised Goat Stew

Ingredients

• 2 pounds (900g) goat meat, cut into chunks 2 pounds (900g) goat meat, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons aji amarillo paste (Peruvian yellow chili paste) 2 tablespoons aji amarillo paste (Peruvian yellow chili paste)
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the goat meat and brown it on all sides. Remove the meat from the pot and set it aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the ground cumin, smoked paprika, and dried oregano to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the browned goat meat to the pot and pour in the chicken broth and red wine. Stir in the tomato paste and aji amarillo paste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the goat meat is tender and easily falls apart.
6. 6.
   Stir in the chopped cilantro and season with salt and pepper to taste.
7. 7.
   Serve the Peruvian-Inspired Braised Goat Stew hot with rice and beans on the side.

Treat your ingredients with care...

• Goat meat — If you have trouble finding goat meat, you can substitute it with lamb or beef for a similar flavor and texture.
• Aji amarillo paste — Aji amarillo is a Peruvian yellow chili pepper with a unique flavor. If you can't find the paste, you can use fresh or dried aji amarillo peppers, rehydrated and blended into a paste.

Tips & Tricks

• For an extra burst of flavor, marinate the goat meat in the spice mixture overnight before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.
• Adjust the spiciness of the dish by adding more or less aji amarillo paste according to your taste preferences.
• Serve the stew with a squeeze of fresh lime juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Peruvian-Inspired Braised Goat Stew hot, garnished with fresh cilantro leaves. Accompany it with a side of fluffy white rice and creamy Peruvian-style beans for a complete and satisfying meal.

Presentation advice

Present the stew in a deep bowl, allowing the vibrant colors of the dish to shine through. Sprinkle some chopped cilantro on top for an added pop of freshness. Serve with a side of rice and beans neatly arranged on the plate for an appealing presentation.