Choto al ajillo is kid goat braised in garlic, white wine and bay, an Alpujarras mountain dish from the Sierra Nevada villages on every traditional carte.

Choto al ajillo is the Alpujarras mountain dish using kid goat (choto), an animal raised across the Sierra Nevada villages from Trevelez down to Bubion. The dish is rural Andalusian cooking that moved into the citys tabernas during the 1970s, when the Las Tinajas opening kickstarted Granadas modern Andalusian scene. The dish is canonical at Las Tinajas and Mirador de Morayma, and it remains the seasonal Easter and autumn move on every traditional Granadina menu.

Where to eat Choto al Ajillo in Granada

5 editor picks for Choto al Ajillo in Granada, ranked by editorial score. All Granada signature dishes · Choto al Ajillo across every city.

Make it at home

Serves 42 hr 30 minIntermediate

Ingredients

  • 1.5kg kid goat or young lamb, cut into chunks
  • 1 head garlic, peeled and crushed
  • 300ml white wine (Spanish blanco)
  • 200ml chicken stock
  • 60ml olive oil
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 1 tsp sweet paprika
  • Salt and pepper

Method

  1. Pat the goat dry. Salt and pepper.
  2. Heat oil in a heavy casserole. Brown the meat in batches, 15 minutes total.
  3. Reduce heat. Add the crushed garlic, saute 2 minutes without colouring.
  4. Return the meat. Add wine and let it boil 2 minutes to drive off alcohol.
  5. Add stock, bay, rosemary and paprika. Cover.
  6. Braise at 150C for 1.5 to 2 hours until tender.
  7. Uncover the last 20 minutes to reduce sauce. Serve with papas fritas a lo pobre.

Editor tip. If you cannot find kid goat, young lamb shoulder works; cooking time stays the same.