2 garlic cloves, finely chopped
2 teaspoons ground annatto seeds
1.5kg (53oz) goat leg (or lamb leg)
500g (18oz) goat ribs (or lamb ribs)
3 teaspoons coarse-grained mustard
0.5 teaspoon salt
1.5 teaspoons ground black pepper
330ml (12fl oz) pilsner-style beer (preferably Mexican)
Large bunch coriander leaves
Small bunch parsley
1 ripe tomato, sliced
1 onion, coarsely chopped
1.5 teaspoons ground cumin
250ml (9fl oz) chicken stock
120ml (4fl oz) oil
700g (25oz) cassava
70g (2.5oz) basmati rice, per person
- Slice the goat into 100g pieces, but retain the bones.
- Mix the garlic, salt, one teaspoon of annatto seeds, half a teaspoon of pepper, 120ml beer and two teaspoons of mustard to make an aromatic marinade.
- Lay the goat pieces in the bottom of a large casserole dish and pour over the marinade. Use the remainder of your mustard to paste over your meat. Leave to stand for at least three hours.
- Meanwhile, place the tomato, onion, coriander, parsley, one teaspoon of cumin and 60ml of stock in a blender and blend to a smooth purée.
- Peel the cassava and slice into 3cm cubes, then place in a pan of slightly-salted boiling water and maintain the heat until the cassava is soft.
- When the goat is marinated, heat the oil in a pan, and then add the goat pieces (without marinade). Cook until evenly browned then set the meat aside.
- Add the vegetable purée to the pan and fry for a minute. Return the meat to the pan and cook for a further five minutes, before adding any remaining marinade, beer and stock.
- Bring the stew to the boil then reduce the heat to medium and cook for about an hour, until the meat is very tender (remember to stir occasionally). About halfway through this cooking time add the remainder of the cumin, annatto and pepper.
- When the meat is ready, bring the mixture back to the boil and add the cassava. Leave boiling for two minutes then take off the heat and allow to sit for five minutes.
- Serve with boiled rice, mixed with chilli paste.