Yucca turnovers with stewed kid goat

Clean the goat with the bitter orange and water.  Grind the garlic and add in the goat, along with the tomatoes, onion, soy sauce, chillies, salt and pepper.  Knot the coriander and add in; leave to marinate for at least two hours.

 

Heat the oil; add the teaspoon of sugar and caramelise; carefully add in the rinsed goat, avoid splashing.  Cover and cook on a medium flame.  Stir and add in the vegetables a little at a time; add in the knot of coriander halfway through. Add in more water if necessary.  Once the meat is soft, lower the flame; leave to cool and, then, bone.

 

For the turnovers: heat the oil and add in the annatto; leave to stand, then strain.

Peel and grate the yucca (or put it through a food processor); once ready, put the yucca dough on the tea towel, wrap up and squeeze to remove all the liquid.  Put the dough in a hot pan, on a medium flame, and stir to prevent lumps forming.  Remove and leave to cool.  Grease a table, then put the dough on the table and add in dashes of our coloured oil to achieve a homogeneous colour. Also add in a little salt and a little water. This is the most delicate process for the dough: making a good texture, i.e. a homogeneous colour and not sticking to our fingers.  Create little balls, use a rolling pin and shape the dough into turnovers. Fill with the boned goat, close and seal the edges (maybe with a fork).  Fry in abundant hot oil until browned on both sides.

 

Make a purée using the avocado, onion and lemon juice.