LAMB & GOAT RECIPES
Whilst not the most commonly used ingredients in Mexican cuisine, these recipes for lamb & goat dishes will show you not to count them out:
Lamb & Goat Recipes
Lamb in Pulque
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Pulque is an alcohol made from the sap of the maguey plant. It has a viscous consistency and a sour, yeast-like taste which combines with the lamb to create a unique tasting dish.Ingredients
- 6 chicken feet, cleaned
- 3 red onions, sliced
- 1 garlic head, cut in half crosswise
- 2.7kg lamb meat
- 100g ancho chillies, dry roasted
- 100g guajillo chillies, dry roasted
- 2 bay leaves
- 10 whole allspice berries
- 15 whole black peppers
- 2 cinnamon sticks
- 5 avocado leaves
- 2 litres pulque
- Chopped coriander, to garnish
- Sliced mild red peppers, to garnish
Recipe
- In a large, heavy saucepan, place the chicken feet on the bottom of the pan. Add the remaining ingredients in layers, starting with the sliced onion, garlic, meat, and chillies.
- Combine all the spices in a muslin bag and add it to the pan.
- Pour over the pulque and cover with a non-vented lid, to prevent any steam from escaping, and bring to the boil over high heat.
- Reduce the heat to medium and simmer for 2-3 hours, or until the meat falls of the bone.
- Leave to rest for 30 minutes, then remove the meat and the stock and transfer to separate bowls.
- Remove all the meat from the bones, discard the fat, and add it back to the saucepan. Discard the bones, onion, garlic, and spices.
- Add the sauce and heat through.
- Transfer to a serving dish and sprinkle over the coriander and sliced chillies; then serve.
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