Entree: Peru – Northern Coast – Cabrito a la Norteña (Slow-roasted young goat prepared in the Northern Peruvian coastal style with citrus, aji and coastal herbs)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 40 min

Ingredients

- 1 whole cabrito (young goat), about 6–8 lb (2.7–3.6 kg), cut into serving pieces
- 1/2 cup (120 ml) fresh orange juice
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) white vinegar
- 1/3 cup (80 ml) vegetable oil
- 6 cloves (about 18 g) garlic, minced
- 1 large (about 150 g) yellow onion, thinly sliced
- 3 tbsp (45 g) aji amarillo paste
- 2 tsp (4 g) ground cumin
- 1 tbsp (5 g) dried oregano
- 1 cup (240 ml) beer or dry white wine
- 1/2 cup (120 ml) chicken stock
- 2 bay leaves
- 2 large (about 600 g) Yukon Gold potatoes, quartered
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. In a large bowl combine orange juice, lime juice, white vinegar, vegetable oil, minced garlic, sliced onion, aji amarillo paste, ground cumin, dried oregano, salt and pepper. Add the cabrito pieces and massage the marinade into the meat. Cover and refrigerate 4–8 hours or overnight for best flavor.
2. Preheat oven to 350°F (175°C). Remove cabrito from marinade and reserve marinade. In a large Dutch oven or deep ovenproof roasting pan over medium-high heat, sear the cabrito pieces in batches until browned on all sides, about 3–4 minutes per side. Transfer all pieces back to the pan.
3. Pour the reserved marinade, beer or wine, and chicken stock into the pan. Add bay leaves and arrange the quartered potatoes around the meat. Bring to a simmer on the stovetop.
4. Cover the pan tightly and transfer to the preheated oven. Braise for 1½–2 hours, until meat is fork-tender. Remove the cover for the last 20–30 minutes to allow the exterior to brown and the sauce to reduce slightly.
5. Transfer cabrito pieces to a serving platter and let rest 10 minutes. Skim any excess fat from the sauce, adjust seasoning with salt and pepper, spoon sauce over the meat and garnish with chopped cilantro. Serve hot.