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Ecuadorian braised goat
- 2 tbsp olive oil
- 4 lb goat or lamb, cut into ¾ inch cubes
- 1 cup chicha or raspberry juice
- 4 tomatoes, peeled and diced
- 1 large onion, diced
- 1 clove garlic, minced
- ½ tsp salt
- 1 fresh ají chile, seeds and stems removed 1 or substitute yellow wax hot chile or jalapeno
- water to cover