Entree: Argentina – Northwest Argentina – Cazuela de Cabrito (Slow-simmered young goat stew with Andean potatoes, corn, and warm regional spices)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 25 min

Total 1 hr 50 min

Ingredients

- 3 lb (1.36 kg) young goat (cabrito), bone-in, cut into serving pieces
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (60 g) lard or unsalted butter
- 2 medium onions, sliced — about 10 oz (280 g)
- 4 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (1 g) red pepper flakes or ground ají molido
- 2 bay leaves
- 1 cup (240 ml) dry white wine (optional) or 1 cup (240 ml) water
- 4 cups (960 ml) beef or chicken stock
- 3 medium potatoes, peeled and halved — about 18 oz (510 g)
- 2 small squash (e.g., butternut or zapallo), peeled and cut into 1-inch (2.5 cm) pieces — about 1 lb (450 g)
- 2 ears corn (choclo), cut into 1-2 inch (2.5–5 cm) rounds — about 10 oz (280 g) total
- 2 carrots, cut into chunks — about 6 oz (170 g)
- 1/2 cup (75 g) frozen peas (optional)
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup (15 g) fresh parsley, chopped, for garnish

Instructions

1. Pat the cabrito pieces dry and season generously with salt and pepper. Heat the oil and lard or butter in a large heavy pot or clay cazuela over medium-high heat.
2. Brown the goat pieces in batches until well seared on all sides, about 6–8 minutes per batch. Remove and set aside.
3. Reduce heat to medium, add the sliced onions and sauté until soft and beginning to brown, about 6–8 minutes. Add the garlic, cumin, oregano, smoked paprika, red pepper flakes, and bay leaves; cook 1–2 minutes until fragrant.
4. Deglaze the pot with the white wine or 1 cup water, scraping up browned bits. Return the browned cabrito to the pot and pour in the stock so the meat is mostly covered.
5. Bring to a gentle simmer, cover, and cook for 45 minutes. Add the potatoes, squash, carrots, and corn rounds; continue simmering, partially covered, until meat and vegetables are tender, about 30–40 minutes more.
6. Stir in the peas if using, and the red wine vinegar or lemon juice. Taste and adjust seasoning with salt and pepper.
7. If the broth is thin, uncover and simmer a few minutes to reduce to a saucy consistency. Garnish with chopped parsley and serve hot, ideally from the cazuela into bowls.