Main CourseDinner

Seco de Cabrito

Name: Seco de Cabrito
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 40 min
Yield: 6 servings
Cuisine: peruvian
Ingredients: 1,500 g goat meat cubed; 30 ml canola oil; 1 pcs yellow onion finely chopped; 4 clove garlic minced; 60 g ají amarillo paste; 100 g cilantro blended with 1/4 cup water; 355 ml dark beer; 500 ml chicken broth; 1 tsp cumin; 0.5 tsp oregano; 1.5 tsp salt; 0.5 tsp black pepper freshly ground; 400 g canario beans cooked; 300 g white rice cooked

This traditional Peruvian stew features tender goat meat slowly simmered in a vibrant cilantro and ají amarillo sauce. Served with canario beans and rice, it's a hearty and flavorful main course. The long cooking time ensures the meat is incredibly succulent.

An original recipe by Forkin

Total time: 3 hr 40 min
Serves: 6
Difficulty: Medium

Mise en place

Ingredients

1,500 ggoat meat, cubed
30 mlcanola oil
1 pcsyellow onion, finely chopped
4 clovegarlic, minced
60 gají amarillo paste
100 gcilantro, blended with 1/4 cup water
355 mldark beer
500 mlchicken broth
1 tspcumin
0.5 tsporegano
1.5 tspsalt
0.5 tspblack pepper, freshly ground

for serving

400 gcanario beans, cooked
300 gwhite rice, cooked

Equipment

blender · large pot · dutch oven · cutting board · knife

The method

Step by step

1
Season the goat meat generously with salt and black pepper.
About 5 min
2
Heat the canola oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
About 2 min
3
Sear the goat meat in batches until browned on all sides, then remove from the pot and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot; sear in batches to ensure good browning.
4
Reduce the heat to medium and add the yellow onion to the pot, cooking until softened and translucent, about 5-7 minutes.
About 7 min
5
Stir in the minced garlic and ají amarillo paste, cooking for another 2 minutes until fragrant.
About 2 min
Cook’s note: Be careful not to burn the garlic.
6
Add the blended cilantro, cumin, and oregano, stirring well to combine.
About 1 min
7
Pour in the dark beer and chicken broth, scraping any browned bits from the bottom of the pot.
About 2 min
Cook’s note: This step helps deglaze the pot and add more flavor.
8
Return the seared goat meat to the pot, ensuring it is mostly submerged in the liquid.
About 1 min
9
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 2.5 to 3 hours, or until the goat meat is fork-tender.
About 3 hr
Cook’s note: Check occasionally and stir, adding a little more broth or water if the stew becomes too dry.
10
Once the meat is tender, remove the pot from the heat and let it rest for 10 minutes before serving.
About 10 min
Cook’s note: Resting allows the flavors to meld and the meat to reabsorb juices.
11
Serve the Seco de Cabrito hot with cooked canario beans and white rice.

Keep it good

Storage

Store leftover seco de cabrito in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed, or in the microwave until warmed through.