The goat is cut into portions. Wash, rub with blimon/b and rinse.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Coconut goat ingredients: |
| ½ unit of goat 1 lemon unit adobo: 1 onion unit grated 4 cloves of machacado garlic 1 laurel leaf 2 teaspoons of salt ¼ teaspoon of ground black pepper 1 teaspoon of English sauce 1 tablespoon Oil soups 2 tablespoons of wine vinegar | STEPHADO: 4 coconut cups 1¼ cups of chopped onion ½ cup of chopped red paprika without seed 2 units of chopped sweet pepper of OnoTo oil |
| ADDITIONAL CHARACTERISTICS: Average cost, stew, |
Coconut goat ingredients:
2. The ingredients for the marinade are mixed and with the mixture obtained the pieces of goat are rubbed in a container. Leave separately.
3. In a large and heavy pot or in a cauldron, coconut milk is put over high heat.
4. It takes a boil and cooks stirring with wire whisk for about 3 minutes.
5. The onion, the paprika, the sweet ajì, the tomato, the curry dust, the colored oil with othotus and cooks for about 7 minutes are added.
6. The goat is added with his marinade and takes a boil and cooked over high heat for about 7 more minutes. It is put on medium heat, cooks up to soften, around 90 to 100 minutes and removes from heat.
7. It must be stirred frequently since coconut milk begins to cook, until the end, so that it does not form lumps.
8. You can serve this goat delight in coconut sauce with rice and a palm salad.
