Peba Caipira Armadillo Stew - cooking recipe

Ingredients

1 armadillo chicken or 1 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

Preparation

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.
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.
Now add the chopped tomatoes, turn through the meat until it starts to bubble pour in the stock.
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.
Serve with rice, and a healthy pinch chopped parsley.