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    Ecuadorian Braised Goat


    Source of Recipe


    the web

    List of Ingredients




    2 tb Olive oil
    4 lb Goat or lamb; cut into 3/4 inch cubes
    1 c Chicha or raspberry juice
    4 Tomatoes; peeled and diced
    1 Large onion; diced
    1 cl Garlic; minced
    1/2 ts Salt
    1 Fresh aji chile; seeds and stems removed
    1 Or substitute yellow wax hot chile or jalapeno
    water to cover

    Recipe



    Heat the oil in a heavy casserole and brown the meat. Add the remaining ingredients and bring the pot to a boil. Cover the pot and reduce the heat to a simmer and cook for 2 to 3 hours until the meat is tender and the water is consumed. Serve over hot rice.

 

 

 


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