C a b i t r o s s a d o With Farofa

C a b i t r o s s a d o With Farofa
ingredients:
1 new little kidcut in half or quarters

seasoning :
20 grs . salt put every pound of meat1 bunch of parsley and chives tied2 large onions, coarsely chopped1 head garlic, crushed with salt2 sprigs of rosemary2 sprigs of basil1 pepper chopped finger girl without seeds2 spoons (soup ) oregano1 spoon ( soup) of grated ginger1 spoon ( soup) of saffron or½ spoon ( soup) of turmeric and half a tablespoon of paprika1 teaspoon ( tsp) black pepper or hot paprika1 tablespoon (coffee ) ground cinnamon1 tablespoon (coffee ) ground cloves1 tablespoon (coffee ) crushed bay
 Other Ingredients:
½ pound of salt2 glasses of wine vinegar


How to Prepare
After the clean and well- washed kid take the stench is a fatty gland the size of a grain of dark beans which lies between the tendon and bone. Become a wash.
Soak with water and salt , and 2 more cups of vinegar , put 40 to 60 minutes in the refrigerator .Then remove the brine with vinegar and re- rinse in running water
Put the kid with the seasoning in a bowl agate or ceramic , store in the refrigerator for 12 hours covered with a napkin .
The next day , remove the spices , place on a baking sheet lined with foil or banana leaves , put up strips of bacon or bacon .
Place the lamb in a roasting pan , put up the slices of bacon, 1 cup of strained broth of spices .
Take to bake in the preheated oven weak by l50 ° C , covered with aluminum foil , drizzle from time to time with the gravy from the pan , carefully not to burn . If you need to add more sauce it has to be ( hot) .

Bake for forty minutes per pound , or until just cooked .Take the foil let it brown .
Serve with plain or headlight
White rice , a salad of boiled vegetables , potatoes, carrots , beans , cabbage , green olives , broccoli, asparagus.




Heart of palm salad , tomato , black olives , hard boiled eggs , onion and parsley
Chickpea salad with grated onion parsley and chives

Farofa Simple:
1 grated onion2 tablespoons oil½ pound of cornmeal or1 / 2 pound of cassava flour orhalf of manioc flour and half cornmeal100 grs . chopped bacon100 grs . green olives without pits2 boiled eggs grated drain in bulk , or pass through a sieve1 cup chopped parsley
How to Prepare :
Fry the bacon in the oil , add the onion , cassava flour , olives , then sprinkle over ready to put the grated eggs and parsley
Serving the streusel separate dish
II - Option :
You can season the lamb with salt only , before takingleft to soak in milk for 24 hours to hydrate well ,inside the refrigerator covered with a napkin
Option III : To get the stench of the goat , after washing , place
 a quart of rum , let stand for one hour . If you want you can la-
 var , and season to taste.
 IV - Option :
Put the lamb shank lined with a one (1 ) inch thick salt pan. Over the ham . Cover with coarse salt .
Lead to bake oven 180 º C until the salt turns into a hard brick.Breaking the salt with a hammer.
Serve on a platter with vegetables sewn , passed in butter and a big salad to your liking .