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Kid Stew With Sweet Red Peppers And Coriander
(El Seco De Chivo)
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Before using hot chilies, read the instructions.
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| What You Need: |
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3 tablespoons annatto oil, made with 3 tablespoons olive oil and 1 teaspoon annatto (achiote) seeds
½ cup coarsely chopped onions
¼ teaspoon finely chopped garlic
3 medium tomatoes, peeled, seeded and coarsely chopped (see salsa cruda), or substitute 1 cup drained, canned Italian plum tomatoes
½ cup coarsely chopped fresh sweet red pepper, or substitute ½ cup chopped, drained, canned pimiento
1 teaspoon finely chopped fresh hot red chili
¼ teaspoon dried oregano
¼ teaspoon ground cumin seeds
½ teaspoon salt
2 tablespoons olive oil
2 pounds boneless lean leg of lamb or pork loin, cut into 1-inch cubes
1 small bay leaf
1 twelve-ounce bottle of beer
1 tablespoon coarsely chopped fresh coriander (cilantro)
3 cups hot cooked rice, made from 1 cup raw long-grain rice
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| How To Cook: |
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1. In a heavy 10- to 12-inch skillet, heat the annatto oil over moderate heat. Add the onions and garlic, and cook, stirring occasionally, for 4 or 5 minutes, or until the onions are soft and transparent but not brown.
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2. Add the tomatoes and cook, stirring, for 3 minutes. Then stir in the sweet red pepper, the fresh hot red chili, oregano, cumin and salt. Reduce the heat to low and simmer, uncovered, for 10 minutes.
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3. Meanwhile, heat 2 tablespoons of olive oil over high heat in a heavy 8-to 10-inch skillet until a light haze forms above it. Add the meat cubes and cook, stirring frequently until the meat is browned on all sides.
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4. With a slotted spoon, transfer the meat to the simmering vegetable sauce add the bay leaf, cover, and cook for 20 minutes. Stir in the beer and coriander cover, and simmer for 10 minutes longer. Serve from a heated platter, accompanied by the hot cooked rice.
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NOTE: "Chivo" means goat or kid. Lamb or pork is substituted in this recipe. If kid is available, use 2 pounds of cubed boneless kid meat.
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