Seco de Chivo

Seco de Chivo

A traditional Ecuadorian slow-cooked stew made with goat or lamb. Leave plenty of time to prepare this to give a flavorsome, tender result. Recipe adapted from Nestlé Ecuador.

Preparation time
20 minutes

Cooking time
90 minutes

Total preparation time
110 minutes

Serving number 4

Ingredients
1 kg / 2 lbs Goat meat, raw (or mutton or lamb)
2 tbsp Vegetable oil
2 Chilli peppers, red (deseeded and finely chopped)
2 medium Onions (peeled and finely chopped)
2 Tomatoes (skinned, deseeded and chopped)
1 stick Celery (trimmed and finely chopped)
250 ml / 1 cup Beer (or Naranjilla juice)
2 cloves Garlic (peeled and finely chopped)
1/2 tsp Cumin, ground
3 Cloves, whole
3 Allspice, whole
1/2 tsp Achiote/Annatto seeds (optional)
1 tablet MAGGI Vegetable bouillon (broth/stock) (or two cubes (4g each))

Preparation steps
Cut the goat,mutton or lamb meat into 2cm/1"cubes.

Heat the oil in a large pan and add 1/2 tsp achiote seeds if using, fry for a few minutes or until the oil is well colored. Remove the seeds. Add the chopped chillies, onions, tomatoes, garlic and cumin and cook over a medium low heat for 10 minutes or until well softened.

Add the meat and continue to fry stirring from time to time until the meat is browned, approx 5 minutes.

Add the celery, beer (or Naranjilla juice), Maggi Vegetable bouillon tablet/cubes, cloves and allspice grains. Bring to the boil, reduce the heat and simmer gently for 1-2 hours or until the meat is really tender. The length of cooking will depend on the quality of the meat. Add extra water or beer if the pan becomes too dry.

Check the seasoning and add salt and freshly ground pepper to taste.

Nutritional values per serving
Carbohydrate, total (g) 9.90
Energy (Kcal) 405.00
Protein (g) 53.00
Fats, total (g) 14.00
Energy (Kj) 1689.00