This Peruvian recipe for Goat with Red Wine is a flavorful and unique way to prepare goat meat, moving away from the traditional roasted method. The dish is enriched with a variety of seasonings like garlic, onion, cumin, and parsley, and softened with plain yogurt. It's a perfect dish to enjoy any time of the year, offering a rich and comforting experience.
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Cut the goat into medium-sized pieces and place them in a dish.
Season with salt, white pepper, and yogurt.
Let it marinate for approximately 3 hours.
Remove the meat from the marinade.
Fry it in a pot where you’ve previously heated the lard and olive oil.
Once the pieces of meat are golden brown, remove them and set aside.
In the same pot, sauté the chopped garlic and onions until the onions become translucent.
Add the diced carrot and the red wine mixed with cinnamon, and stir.
Add the ground cumin, the marinade liquid from the meat, the herbs (parsley and basil), and the pale beer.
Finally, add the fried pieces of meat.
Cover the pot and cook over medium heat until the goat is tender.
Serve the kid with wine accompanied by the chosen garnish.
Marinate the goat for at least 3 hours to ensure the flavors penetrate the meat.
Use fresh herbs for a more vibrant flavor.
Serve with a side of rice, potatoes, or crusty bread to soak up the sauce.
Can I use a different type of meat instead of goat?
Yes, you can substitute goat with lamb or beef, but the cooking time may vary depending on the meat.
What can I use instead of pale beer?
You can substitute pale beer with chicken or vegetable stock for a non-alcoholic option.
How do I know when the goat is tender?
The goat is tender when you can easily pierce it with a fork, and the meat starts to fall off the bone.
Can I prepare this dish in advance?
Yes, this dish can be prepared a day in advance. The flavors will deepen as it sits.
Is it necessary to use yogurt in the marinade?
Yes, the yogurt helps tenderize the meat and adds a creamy texture to the sauce.
