Ecuador Street Food. Cooking Lamb Meat and More. Seco de Chivo

Heat the vegetable oil in a large pot over medium heat.

Add the chopped onion and garlic, sauté until the onion is translucent.

Add the goat meat to the pot, browning it on all sides.

Stir in the chopped tomatoes, bell pepper, cilantro, cumin, paprika, black pepper, and salt.

Pour in the beef broth and beer (if using), and add the bay leaf.

Bring the mixture to a boil, then reduce the heat to low and cover the pot.

Let it simmer for about 1.5 to 2 hours, or until the meat is tender.

If using, add the chopped green chilies during the last 30 minutes of cooking.

Once cooked, remove the bay leaf and adjust seasoning if necessary.

Serve hot with rice or potatoes.

Equipment Needed

Spice Level: