Seco de Cabrito (Peruvian Goat Stew with Coriander and Yellow Chilli)
A bright green Peruvian stew of goat in a blended coriander and yellow chilli sauce, with peas and potatoes, served over rice.
- Time2 hr 30
- LevelMedium
- Costabout £3.17 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1123kcal
- 66.9gcarbs
- 6.4gof which sugars
- 68.8gfat
- 41.3gsaturates
- 57.2gprotein
- 5.6gfibre
- 5.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Season the goat with salt and pepper. Heat 2 tbsp oil in a large pot and brown the goat in batches for 4 minutes a batch. Lift out.
- 2
Add the remaining oil, onions, garlic, aji amarillo paste and cumin. Cook gently for 10 minutes, until soft and fragrant.
- 3
Blend the coriander with the lager and 100 ml of the water until it is a smooth green purée.
- 4
Return the goat to the pot. Pour in the purée and the rest of the water. Cover and simmer gently for 1 hour 15 minutes.
75 min - 5
Add the potatoes and cook for 25 minutes. Add the peas and cook for 5 minutes more, until the goat is tender and the sauce is thick and green.
30 min - 6
Meanwhile, cook the rice in boiling salted water for 11 minutes, drain and steam with the lid on for 5 minutes.
- 7
Serve the stew over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
