Choto al ajillo (Kid Goat with Garlic)

Preparation

Choto al ajillo (kid goat with garlic) is a traditional recipe from Bélmez de la Moraleda and other areas of the region, closely tied to mountain cuisine and intensely flavoured dishes. It is a simple, hearty preparation in which the kid goat meat is slow-cooked until tender and accompanied by a thick, aromatic sauce. Preparation begins by frying the chopped kid goat in extra virgin olive oil with PDO Sierra Mágina until well browned. A crushed mixture of garlic, fried bread, parsley and cumin is then prepared and added to the meat together with white wine. Everything is left to reduce over a low heat, achieving a tasty sauce that concentrates the aromas of garlic, spices and extra virgin olive oil. A traditional, characterful recipe reflecting the essence of the region's cuisine: local produce, unhurried preparation and flavours passed down through generations.