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This stew is inspired by Mexican cuisine, in which ingredients such as jalapeño peppers or other peppers, cumin, and kidney beans combine perfectly with goat meat.

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Allergens and dietary requirements

  • Gluten
  • Celery
  • Sulphite

Ingredients

2
kg
goat, hind leg or neck
10
tomatoes
8
onions, diced
5
chilli peppers
5
jalapeño peppers
6
cloves
garlic
1
l
chicken stock
100
g
flour
400
g
kidney beans, hydrated
1
tbsp
cumin
1
tbsp
oregano, dried
3
pieces
star anise
as needed
salt and pepper

Scale recipe

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