Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil 1/2 ts Salt
4 lb Goat or lamb; cut into 1 ea Fresh aji chile; seeds and
-3/4 inch cubes -stems removed
1 c Chicha or raspberry juice 1 ea Or substitute yellow wax hot
4 ea Tomatoes; peeled and diced -chile or jalapeno
1 ea Large onion; diced Water to cover
1 cl Garlic; minced

Heat the oil in a heavy casserole and brown the meat. Add the
remaining ingredients and bring the pot to a boil. Cover the pot and
reduce the heat to a simmer and cook for 2 to 3 hours until the meat
is tender and the water is consumed. Serve over hot rice.

Authors' heat scale: Mild

Recipe from Winifred Galarza _Hot and Spicy Latin Dishes_ from Chili
Pepper Magazine Dave DeWitt, Mary Jane Wilan, Melissa T. Stock Prima
Publishing, 1995 ISBN 1-55958-484-X Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-17-95

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