Peba Caipira Armadillo Stew

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.

* Per serving · 4 servings · Values may vary.