Baby goat cooked with garlic (choto al ajillo)

  • 2 kg chopped goat
  • Goat Offal
  • 6-8 garlic cloves
  • 1 sausage ​​pepper
  • Parsley
  • Oregano
  • Salt
  • Pepper
  • Half tablespoon paprika
  • Vinegar, about 100 ml
  • White wine, 1 glass.
  • Optional: 2 or 3 chillies, cayenne

Fry the peeled garlic cloves in extra virgin olive oil with a dry red pepper, but keep the red pepper in hot water before for a while, so that it hydrates.

Take the garlic cloves and the red pepper and pour them in the mortar or in the food processor.

Fry the offal, add it to the garlic together with the fresh parsley, salt and oregano.

Mash all the ingredients; add the vinegar, half a tablespoon sweet paprika and mix all together.

Place the salted peppered goat meat in the pan and fry it together with some unpeeled garlic (if you like it to be a bit spicy, you can now add two or three chillies). When it begins to brown, add the wine, let it evaporate and add the mixture you got before.

Add a little water, pour it into the mortar to take all the mixture remains.

Cook it for fifteen minutes, but add also sprigs thyme.

Normally the goat is a very tender meat and it is ready in few minutes. When the oil is left without broth and the meat is done, it is ready. You can fry some round potatoes as a side dish.