1 young goat, of 1 to 3 months, of 2 to 3 kilos, into medium pieces
1 Cup grated onion
1 1/2 tablespoon of salt
2 sprigs of Marjoram, oregano and thyme and 1/2 teaspoon each, dry ground
1 teaspoon pepper
1 tablespoon of Worcestershire sauce.
1 Cup of oil for Browning the goat
1/4 cup oil for frying
2 litres of water
4 tomatoes quartered, without skin or seeds
1 peeled onion, cut in quarters
1 semipelada whole garlic head
4 sprigs of parsley
1/2 teaspoon of dry pepper, ground
3/4 of Cup of wine White dry.
Cleaned, rub with lemon, rinsed and dried the goat. Is rubbed with the adobo retrieved by mixing their ingredients.
In a large pot heats up the oil. Add the chunks of goat without the marinade, that is left to separate, and fried until golden brown. They are separate. This oil is removed and cleaned the cauldron, Add the remaining oil. Goat dams become the cauldron, the rest of the ingredients and marinade. Is lid and cooked by 1 1/4 to 1 1/2 hour or until soft. Herbs and vegetables are removed.
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