Ecuadorian Seco de Chivo (Spiced Braised Goat in Naranjilla & Beer Gravy)
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1.2kg bone-in goat meat or lamb, cut into serving pieces
- • 1 bottle (330ml) light beer or fermented corn chicha
- • 1/2 cup naranjilla / lulo fruit pulp (or passion fruit pulp)
- • 3 tbsp achiote oil
- • 2 large red onions, finely chopped
- • 2 ripe tomatoes, chopped
- • 1 green bell pepper, chopped
- • 4 garlic cloves, minced
- • 1 tbsp panela (grated unrefined brown cane sugar)
- • 1 tsp ground cumin
- • 1 tsp dried oregano
- • 1 bunch fresh coriander, chopped
- • 1 tsp salt
- • Yellow Achiote Rice and Fried Sweet Plantains (maduros), to serve
Preparation Steps
Blend chopped red onions, tomatoes, green bell pepper, garlic, and half the coriander into a smooth paste.
Heat achiote oil in a heavy Dutch oven; brown goat pieces on all sides until golden.
Pour the blended vegetable sofrito, panela sugar, cumin, oregano, and salt over the browned meat; fry for 8 minutes until aromatic.
Pour in the beer and tangy naranjilla fruit pulp; bring to a boil, reduce heat to low, cover tightly, and simmer for 2 hours until the goat meat is meltingly tender and the gravy is dark, thick, and savoury-sweet.
Uncover in the last 15 minutes to reduce gravy to a thick coating glaze; fold in fresh chopped coriander.
Serve hot accompanied by golden achiote rice, sliced avocado, and caramelized sweet fried plantains.