Choto ajillo (Kid and garlic casserole)

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Choto ajillo (Kid and garlic casserole)
Choto ajillo (Kid and garlic casserole)
Goats on an Almería beach
Servings:Serves 4
Calories per serving:793
Ready in:2 hours
Prep. time:15 minutes
Cook time:1 hour 45 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:19th January 2013

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


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Mise en place

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


  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.


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)

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