Peba Caipira Armadillo Stew

Ingredients

• 1 armadillo chicken or pork, 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

Directions

1. 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. 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. 3

   Now add the chopped tomatoes, turn through the meat until it starts to bubble pour in the stock.

4. 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. 5

   Serve with rice, and a healthy pinch chopped parsley.