Kid stew recipe

• 1 whole kid (approx. 5 kg), jointed
• 1 pinch sea salt and freshly ground black pepper
• 6 tbsp extra virgin olive oil
• 4 choricero peppers, or 1 tablespoon pimenton de la Vera dulce (mild smoked paprika)
• 4 garlic cloves, peeled
• 1 bottle dry white wine
• 2 bay leaves

1. Season the kid with salt and pepper.
2. Heat the oil in a big casserole over a medium to high heat, add the kid and the peppers and fry until the joints are browned.
3. Remove the peppers and pound them in a pestle and mortar with the garlic cloves to make a paste.
4. (If you are using pimenton instead of the peppers, simply add this to the mortar with the garlic.)
5. Mix the wine with this paste and stir it into the meat.
6. Add the bay leaves, then cover the casserole with a close-fitting lid and simmer slowly for about 1 hour, until the kid is tender.
7. Add water or more wine from time to time to keep the meat moist.
8. Serve with a green salad.
9. For my dressing I use one part honey, one part Moscatel vinegar and two parts extra virgin olive oil.

salt, extra virgin olive oil, choricero peppers, garlic, white wine, bay leaves

Taken from www.lovefood.com/guide/recipes/20903/kid-stew-recipe (may not work)