Name: Peruvian Northern Goat Stew
Prep time: 35 min
Cook time: 2 h 25 min
Total time: 3 h
Yield: 6
Cuisine: Peruvian
Ingredients: 1.5 kg bone-in goat pieces (about 3.3 lb); 120 g fresh cilantro, leaves and tender stems (3 cups); 200 g chopped red onion (2 medium onions); 25 g garlic paste (5 garlic cloves); 60 g ají amarillo paste (4 tablespoons); 30 g ají panca paste (2 tablespoons); 250 ml chicha de jora (1 cup); 750 ml hot goat stock or beef stock (3 cups); 250 g grated loche squash (2 cups); 30 ml vegetable oil (2 tablespoons); 5 g ground cumin (1 teaspoon); 5 g dried oregano (1 teaspoon); 3 g ground black pepper (½ teaspoon); 10 g salt (2 teaspoons)

Ingredients

Scale

1.5 kg bone-in goat pieces (about 3.3 lb)
120 g fresh cilantro, leaves and tender stems (3 cups)
200 g chopped red onion (2 medium onions)
25 g garlic paste (5 garlic cloves)
60 g ají amarillo paste (4 tablespoons)
30 g ají panca paste (2 tablespoons)
250 ml chicha de jora (1 cup)
750 ml hot goat stock or beef stock (3 cups)
250 g grated loche squash (2 cups)
30 ml vegetable oil (2 tablespoons)
5 g ground cumin (1 teaspoon)
5 g dried oregano (1 teaspoon)
3 g ground black pepper (½ teaspoon)
10 g salt (2 teaspoons)