Choto ajillo (Kid and garlic casserole)

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Kid and garlic casserole from the Almería and Granada provinces in Andalucía where the meat is readily available.

Ingredients

• Olive oil for frying
• 1 slice good, stale bread, cut into pieces
• 1 bulb garlic, peeled and chopped
• 900 g kid, diced
• Pinch of sweet, smoked paprika
• Pinch of dried oregano or marjoram
• 2 bay leaves
• 1 tablespoon sherry vinegar
• Salt and pepper
• 375 ml dry white wine

Mise en place

• Preheat the oven to 180 C/350 F/ Gas 4

Method

1. Heat the oil in a small pan and add the bread and garlic.
2. Fry until the garlic is slightly brown and transfer to a casserole dish.
3. Sear the kid in the same pan and add to the casserole.
4. Mix the paprika, oregano, bay leaves, sherry vinegar and the seasoning together and then pour it over the meat.
5. Add the white wine and cook (uncovered) at 180 C/350 F/ Gas 4 for about an hour and a half or until the meat is tender.

Serving suggestions

Serve with lots of fresh bread.

Variations

Kid is difficult to get in UK, so you can (as indeed the Spanish do) use lean lamb instead.

Chef's notes

The dish should still have quite a bit of liquid at the end of the cooking period. If you find that it evaporates too quickly, cover it with a lid. --JuliaBalbilla 10:58, 30 January 2009 (UTC)