Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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3 |
lbs | kid(goat) | |
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½ |
cup | oil | |
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2 |
onions | finely chopped | |
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1 |
tbsp | garlic | crushed |
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1 |
cup | (large) “chichi de jora” or half cup of wine | |
|
|
salt, pepper cumin seed | ||
|
6 |
yellow potatoes | peeled | |
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1 |
tbsp | coriander | ground |
|
1 |
tsp | paprika | |
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1 |
tbsp | chili (Inca’s food yellow hot pepper sauce. | |
|
1 |
cup | peas | |
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Recipe Instructions:
- Mix salt, pepper, paprika and chili with the “chichi de jora” red wine.
- Cut the kid into pieces and put them to marinate in this mixture.
- In the oil fry onion, garlic and coriander, then add pieces of kid and the marinate.
- Add the peas and simmer until the kid is tender.
- Add the potatoes cut in halves.
- Cook slowly until they are done.
- Serve with rice and canary beans.