Guiso de Chivo: San Andrés Goat Stew with Dumplings and Coconut Rice

Marinate the goat. Mix the goat with lime juice, vinegar, 4 g salt and the black pepper in a covered bowl. Refrigerate for 30 minutes while you prepare the other ingredients.

Mix the dumpling dough. Stir the flour, baking powder and 2 g salt together. Add 90 ml water and mix to a soft, workable dough, adding up to 15 ml more only if it feels dry. Cover and rest while the stew starts.

Brown the meat and cook the aromatics. Lift the goat from the marinade, reserving the liquid. Pat the pieces dry. Heat the coconut oil in a heavy lidded pot over medium-high heat and brown the meat in batches. Set it aside. Lower the heat to medium; add onion and sweet pepper and cook for 5 minutes. Add tomato and cook for 6 minutes until saucy. Stir in garlic, ginger, chile, basil, oregano and achiote; cook for 1 minute.

Braise until safe and tender. Return the goat and any collected juices to the pot. Add the reserved marinade and 500 ml water. Bring just to a simmer, cover, and cook gently for about 75 minutes, turning the pieces now and then. Check the thickest piece with a thermometer: it must reach 63°C, followed by a 3-minute rest; continue braising until fork-tender, adding hot water if the pot becomes dry.

Cook the rice and shape the dumplings. About 25 minutes before the goat is tender, combine rice, 300 ml coconut milk, 350 ml water and 3 g salt in a lidded saucepan. Bring to a boil, stir once, cover and cook on low for 15 minutes. Turn off the heat and rest covered for 10 minutes. Meanwhile divide the dough into 18 small balls, about 15 g each.

Finish the stew gently and serve. Stir 400 ml coconut milk and the remaining 4 g salt into the tender goat. Arrange the dumplings in the liquid, cover and simmer very gently for 15 minutes, turning them once. Avoid a hard boil so the coconut milk stays smooth. Check that the dumplings are cooked through, taste the sauce, and serve with the coconut rice.