SECO DE CHIVO (Kid goat cooked in the slow cooker) Feeds 3
Ingredients :
1kg kid goat stew meat (or cubed lamb shoulder)
2 tbsp rapeseed oil
1 red onion, chopped finely
2 garlic cloves, grated
1 green capsicum pepper, cored, de-seeded and cut into chunks
half a tsp of ground cumin
half a tsp of ground black pepper
1 red chilli, seeds removed
2 large vine ripened tomatoes (the tastier the variety, the better)
300ml pale ale
half a tsp oregano
1 tsp honey
1 celery stalk, chopped (include leaves if there are any)
a large pinch of allspice
sea salt
3 or 4 sprigs of fresh coriander, chopped, for sprinkling.
Method :
1. In a large frying pan, heat the oil until very hot. Sear the goat meat until lightly browned. Using a slotted spoon, remove the meat to the slow cooker and turn it to low. Reduce the heat under the frying pan and add the onions. Fry until softened.
2. Add the garlic and fry for another minute or so, then add the green peppers and continue to cook until beginning to soften. Add the cumin and black pepper.
3. Meanwhile, in a food processor or with a hand blender, blend together the chilli, tomatoes and 100ml of the beer. Add the mixture to the frying pan, along with the honey, oregano, allspice and celery.
4. Add the remainder of the beer and stir through.
5. Taste to check the seasoning and add a little sea salt, if necessary.
6. Decant into the slow cooker and gently stir to distribute the meat amongst the sauce.
7. Cook on low for 4 hours.
8. At the end of this period, remove the meat with a slotted spoon and reserve somewhere to keep warm.
9. Pour the remaining sauce into a saucepan and bring to a high simmer until reduced by half - some 10 minutes or so.
10. Replace the meat in the sauce and very gently stir to coat the meat.
11. Serve with a sprinkle of fresh oregano.