post-title Cabrito a la Norteña
- Servings- 6
- Preparation 4-5 hours (this includes marinating time)
- 2.5 lbs of lamb (chopped)
- 2 cups of white wine and vinegar mixed (1.5 cups of wine and ½ cup of vinegar)
- 3 scallions (prepare scallions by chopping/some prefer to substitute the scallion for red onion.
- ½ cup of cilantro (prepare the cilantro by chopping)
- Vegetable oil
- 1 tablespoon of minced garlic (either fresh or from a jar)
- Ground red pepper sauce (this will be added to taste)
- 1 teaspoon of oregano
- Salt and pepper (again this will be added for taste)
- Clean all of the cut up lamb. You will want to make sure that you remove as much as the fat as possible. Once you have done this, put all the lamb into a bowl of chica, and cover the pieces with salt, pepper. Marinade like this for 2 hours.
- Pour oil in a pan and when the oil is hot add the minced garlic., chili pepper and oregano. Cook over medium heat for a few minutes. Taste the spice and then add more salt and pepper to your liking. Then add the yellow pepper, cilantro and onion. Mix all of the ingredients thoroughly.
- Raise the ingredients in the pan to a boil and then you will want to reduce the heat and cook over a low heat. Continue to cook until the lamb becomes very tender. (to avoid drying out you may need to add more water)
- When the ingredients are finished cooking add a few lemon drops over everything.
- Serve Cabrito A La Nortena with white rice and boiled yucca. It is also common to use panamito beans as a side dish.
* If you cannot find Chicha you can substitute beer in the recipe.