Peba Caipira Armadillo Stew

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 armadillo chicken or 1 lamb, shelled, boned and gutted and cut into chunks
• juice of four lime
• coconut oil, for cooking
• 500 ml chicken stock
• salt and pepper
• 4 garlic cloves, chopped
• 1 pinch cumin
• 1 sprig fresh thyme
• 1 cup coconut milk
• one large onion
• one small chili, chopped
• 6 tomatoes, peeled, seeded and chopped
• 15 ounces coconut milk

Recipe

• 1 in a little oil sweat the onion in a large pan until translucent. add the garlic, cumin and chili and continue to heat over gentle heat.
• 2 add the armadillo to the pan and turn the meat so each piece so its starts to brown. pour in the remaining lime juice. season with salt and pepper.
• 3 now add the chopped tomatoes, turn through the meat until it starts to bubble pour in the stock.
• 4 once the contents of the pan is simmering away steadily pour in the coconut milk . lower the heat, cover the pot and cook for one hour or until the armadillo is tender.
• 5 serve with rice, and a healthy pinch chopped parsley.