Cabrito a la Norteña
Northern Peruvian Kid Goat
A traditional specialty from the Lambayeque region of Northern Peru, this dish features tender kid goat slow-cooked in a vibrant marinade of chicha de jora (fermented corn beverage), fresh cilantro, and aromatic spices. The result is a deeply flavorful and incredibly tender meat.
🧂 Ingredients
- 2 kg Kid goat(Cut into large, serving-size pieces. If kid goat is unavailable, young lamb can be substituted, though the flavor will be different.)
- 500 ml Chicha de jora(A fermented corn beverage essential for authentic flavor. Available at specialty Latin American markets or online. If unavailable, a dry white wine or a light, unhopped beer can be used as a substitute, though it will alter the traditional taste.)
- 2 large bunches Fresh cilantro(About 4 cups packed, stems and leaves.)
- 3 tbsp Ají amarillo paste(Adds a fruity heat and vibrant color. Adjust to your spice preference.)
- 1 tbsp Ground cumin
- 8 cloves Garlic(Minced.)
- 2 tsp Salt(Or to taste.)
- 1 tsp Black pepper(Freshly ground, or to taste.)
- 2 tbsp Vegetable oil(For searing.)
👨🍳 Instructions
- 1
Prepare the marinade: In a large bowl or resealable plastic bag, combine the chicha de jora, ají amarillo paste, minced garlic, cumin, salt, and black pepper. Mix well to create a uniform marinade.
⏱️ 10 minutes - 2
Marinate the goat: Add the kid goat pieces to the marinade, ensuring each piece is well-coated. Cover the bowl or seal the bag, and refrigerate for at least 12 hours, or preferably overnight, to allow the flavors to penetrate the meat.
⏱️ 12 hours - 3
Sear the goat: Remove the goat pieces from the marinade, reserving the marinade. Pat the goat pieces dry with paper towels. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Sear the goat pieces in batches until browned on all sides, about 3-4 minutes per side. This step adds depth of flavor. Remove the seared goat and set aside.
⏱️ 15 minutes - 4
Braise the goat: Pour the reserved marinade into the same pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Return the seared goat pieces to the pot. Ensure the liquid comes about halfway up the sides of the meat. If needed, add a little water or more chicha de jora. Cover the pot tightly, reduce the heat to low, and simmer gently for 3 to 3.5 hours, or until the goat is fork-tender and easily pulls away from the bone. The internal temperature should reach at least 85°C (185°F).
⏱️ 3 hours 30 minutes - 5
Prepare the cilantro sauce: While the goat is braising, wash the cilantro thoroughly. In a blender, combine the fresh cilantro (stems and leaves) with about 1/2 cup of the braising liquid from the pot. Blend until smooth and vibrant green. If the sauce is too thick, add a little more braising liquid.
⏱️ 10 minutes - 6
Finish the dish: Once the goat is tender, stir the blended cilantro sauce into the pot with the goat and its braising liquid. Simmer uncovered for another 10-15 minutes, allowing the sauce to thicken slightly and the flavors to meld. Taste and adjust seasoning with salt and pepper if necessary.
⏱️ 15 minutes - 7
Serve: Ladle the Cabrito a la Norteña into shallow bowls, ensuring each serving gets plenty of tender goat and rich sauce. Traditionally served with white rice and Peruvian beans (such as pallares or canario beans).
💡 Pro Tips
- ✓Kid goat is naturally very tender and flavorful. If using lamb, choose a younger animal for best results.
- ✓Chicha de jora is key to the authentic taste of this dish. Seek it out if possible.
- ✓This is a signature dish of Northern Peru, particularly the Lambayeque region, known for its rich culinary heritage.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a richer sauce, you can add a tablespoon of butter or a swirl of heavy cream at the end of cooking.
- Increase the amount of cilantro for an even more herbaceous flavor profile.
- Serve with a side of salsa criolla (Peruvian red onion relish) for a fresh counterpoint.