Seco de cabrito

Season and refrigerate the goat.Coat the 1300 g raw goat in a bowl with 150 ml of the chicha de jora, 3 g of the salt and the 3 g cumin. Cover and refrigerate for 30 minutes; reserve the remaining 180 ml chicha separately. The pieces are evenly moistened and remain chilled, without pooling on a warm counter.

Blend the green component.Blend all 150 g fresh coriander leaves with 150 ml of the measured 400 ml broth into a thick green liquid. Reserve the other 250 ml broth for braising. The herb mixture is smooth enough to coat the back of a spoon.

Brown the goat.Lift goat from the marinade, retaining all marinade for the simmer. Heat 40 ml oil in a heavy casserole over medium-high heat and brown the goat pieces in two batches for 6 minutes each. The exterior develops brown patches without burning the aromatic marinade.

Build a northern aderezo.Reduce to medium heat. Cook 150 g onion for 5 minutes, then the garlic, 45 g ají amarillo, 90 g grated loche, 4 g remaining salt and 2 g pepper for 5 minutes, stirring. The onion is soft and the squash and chilli have merged into a fragrant paste.

Braise slowly with chicha and coriander.Return all meat and the retained marinade; add the other 180 ml chicha, all blended coriander and the remaining 250 ml broth. Bring gently to a boil, cover and simmer at low heat for 75 minutes, turning once. Meat yields to a fork and the sauce coats a spoon. The meat reaches at least 63 °C internally and rests for 3 minutes, although this braise normally cooks well beyond that.

Reduce the sauce and rest.Uncover and simmer for 8 minutes to concentrate the juices, stirring the bottom. Switch off and let the covered pot stand for 3 minutes before serving. The sauce is spoonable rather than watery and clings to the goat.