Casa Martin
Cookbook

Kid (Cabrito) is a popular meat in the Algarve for celebrations. It is not unlike lamb but with a more delicate and less fatty flavour. This recipe is North African influenced and delicious served with couscous. If liked about 100g of chopped dried apricots could be added towards the end of cooking.

350g lean Kid cubed 1 tbsp olive oil 150ml water 1tbsp lemon juice 6 pitted Black Olives 1tbsp chopped Coriander leaves

Spice Rub 1 small Onion grated 2 cloves Garlic chopped 1cm root Ginger chopped pinch crushed Saffron 1 tsp Ras el Hanout spice blend (or ¼ tsp ground cumin, ¼ tsp black pepper, ¼ tsp ground ginger & ¼ tsp allspice) ¼ tsp Cayenne ½ tbsp Olive Oil

Combine the spice rub ingredients in a bowl, add the meat and rub in the spice mix. Cover and leave to marinate for 4 hours or overnight. Heat the oil in a pan add the meat including spice mix and fry until brown. Pour in the water and lemon juice, stir well and cover. Simmer for about 1½ hours until meltingly tender adding more water if necessary to prevent meat from sticking. The sauce should be fairly thick. Add the olives and garnish with the coriander.

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