2 1/3 lb. kid goal or lamb
1 liver from either
1 glass local home-maid wine (pitarra)
1/3 c. olive oil
1 red pepper
Seasoning: garlic, bay leaf, black pepper, paprika and salt

Pour the oil into a casserole, and when it is hot, fry a couple of garlic cloves in it and then set them aside. Cut the meat into small pieces and add them to the casserole together with a little paprika and some bay leaves, after which it is left to cook for awhile. Then a glass of pitarra or something similar is added, and everything is let to simmer until all the wine is absorbed. Then water is added in small amounts, making sure that the sauce remains thick.

When the meat is tender, roast three more garlic cloves and crush them with the other two fried ones in a mortar. Add the roasted liver to this, together with some peppercorns, a few drops of olive oil and the red pepper. Crush all the ingredients, mix well and add them to the casserole, which is left to boil until the sauce is sufficiently thick. Then it is served.