Today, I felt like having some Peruvian food, and I remembered this awesome dish called Seco de Cabrito. It’s basically a goat stew, but it’s got this unique flavor that I really dig. So, I decided to give it a shot and make it myself.
First things first, I gathered all the ingredients. I already had some goat meat in the freezer, so I took that out to thaw. Then I went to the grocery store to pick up the rest: onions, garlic, some cilantro, aji amarillo paste, and some other spices. I also grabbed some potatoes and peas, because they go great with this stew.
Once I got home, I started by chopping up the onions and garlic. I heated up some oil in a big pot and threw them in, letting them cook until they were nice and soft. While that was going on, I seasoned the goat meat with salt, pepper, cumin, and a bit of the aji amarillo paste. I really rubbed it in to make sure every piece was coated.
Next, I added the goat meat to the pot and browned it on all sides. It took a bit of time, but it’s important to get that nice sear. Then, I poured in some water, enough to cover the meat, and added the rest of the aji amarillo paste, some more spices, and a bunch of chopped cilantro. I brought everything to a boil, then lowered the heat and let it simmer.
- Waited for about two hours. This stew needs time for the goat meat to get really tender.
- Checked on it every now and then, making sure there was enough liquid.
- Added the potatoes and peas about 30 minutes before it was done.
Finally, the stew was ready! The meat was super tender, and the sauce was thick and flavorful. I served it with some rice, just like they do in Peru. It was a bit of work, but totally worth it. My family loved it, and I felt pretty proud of myself for making such a delicious meal.
Conclusion
This Seco de Cabrito experiment turned out to be a big success. It’s definitely a dish I’ll be making again. If you like trying new things, I highly recommend giving it a go. It’s a bit of a process, but the end result is amazing!
