Serves: 4people

Preparation: 25 minutes

Cooking Time:  2 1/2 hours

Second only in terms of tradition to Bacalhau – Portugal’s salt cod dish!

Recipe adapted from



  • 3 kgs of Kid Goat Diced ON the bone
  • 3 Cloves of Garlic
  • 2 teaspoons of Black Pepper
  • 3 teaspoon of Paprika
  • 1 teaspoon of PiriPiri
  • 4 Bay leaves
  • Salt (to taste)
  • 3 cups White Wine
  • 3,4 oz of Olive Oil
  • 1 medium sized onion sliced
  • 3 oz Butter
  • 24 Small Potatoes
  1. The day before cooking your cabrito, begin your marinade. Take a bowl and add the following ingredients: paprika, piripiri, bay leaf, garlic, salt and pepper. Stir in the wine, then meat. The marinade should just be enough to cover the meat. Cover and place in the refrigerator.
  2. Pre-heat oven to 320F.
  3. Spread onion across the bottom of the cooking dish and drizzle with olive oil. Take the pieces of meat out of the marinade and rub with butter. Drizzle the remainder of the marinade over the meat. Cook for 2 hours while basting the meat with the marinade regularly.
  4. Add potatoes, baste and continue cooking for 20-25 minutes. 
  5. Serve with a Douro Red wine.