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Cabrito do Alentejo: recipe illustration
Meat

Cabrito do Alentejo

Kid goat from the Alentejo, a region of plains and cork oaks, slow-cooked with garlic, coriander and wine. Its simple, generous preparation is typical of Sunday meals in the South.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Nutrition facts

809 kcal per serving

Protein
47.9 g
Carbohydrates
2.7 g
of which sugars
1.1 g
Fat
65.2 g
of which saturated fat
41.6 g
Fiber
0.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Crush the garlic with the salt, half of the chopped coriander, the spices and the vinegar.
  2. Add the olive oil to form a paste, then rub the kid goat with it.
  3. Leave to marinate in the fridge for 4 hours, covered.
  4. Preheat the oven to 180 °C and place the meat in a dish with the sliced onion and the red wine.
  5. Bake covered for 1 hour, then uncover and continue cooking for 50 minutes, basting regularly.
  6. Sprinkle with the remaining fresh coriander before serving with the roast potatoes.

Variations and tips

Slow-cooked version. Cook the meat covered in a casserole over low heat for 2 hours, adding a little water if needed.

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Original Ecomely recipe.