Baby Goat with Fiesta Seco Sauce

Adapted by StarChefs.com
June 2014
Yield: 4 servings

INGREDIENTS:

Baby Goat
1 kilogram baby goat legs, cut into 8 pieces
salt
pepper
2 tablespoons minced garlic
2 cups chicha de jora (corn beer)
4 tablespoons vegetable oil
1 large red onion, diced
1 tomato peeled, seeded, and diced
1 cups chopped cilantro leaves
1 aji amarillo chile, pounded into a paste
1 cup chopped loche (winter squash indigenous to northern Peru)
White Beans
500 grams white beans, preferably tipo caballero
salt
1 tablespoon achiote oil
To Assemble and Serve
Cooked white rice
Boiled cassava
Blanched green peas
4 ajis amarillo

METHOD:

Baby Goat

Season goat with salt and pepper, along with 1 tablespoon minced garlic. Spray meat with chicha de jora and cure 2 hours. In a saucepot, heat olive oil on medium flame and cook onion, garlic, and tomato. Once onion is translucent, add the goat, cilantro, aji amarillo, and loche. Simmer 30 to 45 minutes, until goat is tender.

White Beans

In a pot, cover beans with 1 inches water, bring to a boil, and reduce to a simmer. Cover pot and cook beans until firm-tender. Season with salt and cook 15 minutes more. Stir in achiote oil.

To Assemble and Serve

Mound rice in a small, cylindrical mold. Unmold off center on a plate and place a few pieces cassava toward the center of the plate. Top cassava with Baby Goat. Garnish goat with a spoonful of White Beans and top rice with an aji amarillo.