Greek-style braised goat with potatoes

10 min

4

Σχετικά με τη συνταγή

Calories ~780kcal

Protein ~48g

Carbohydrates ~48g

Fat ~45g

Greek

Preparation 10 min

Cooking 2 hr 30 min

Servings 4

Διατροφική αξία ανά μερίδα

Calories ~780kcal

Protein ~48g

Carbohydrates ~48g

Fat ~45g

The recipe

Greek-style braised goat with potatoes

Greek

10 min Preparation

2 hr 30 min Cooking

4 Servings

Nutrition per serving

~780 kcal Calories

~48 g Protein

~48 g Carbohydrates

~45 g Fat

Υλικά

3.3 lb young goat meat, cut into portions
2.2 lb potatoes, peeled
1 yellow onion, finely chopped
3 garlic cloves, finely chopped
⅓ cup olive oil
¼ cup white wine
1 tbsp tomato paste
2 ripe tomatoes, peeled and finely chopped
1 cinnamon stick
3–4 allspice berries
3–4 whole cloves
2 bay leaves
1 tbsp finely chopped fresh parsley leaves
Salt
Freshly ground black pepper

Greek-style braised goat with potatoes

Preparation: 10 min Cooking: 2 hr 30 min Servings: 4 Cuisine: Greek

Nutrition per serving: Calories ~780 kcal · Protein ~48 g · Carbohydrates ~48 g · Fat ~45 g

Ingredients

3.3 lb young goat meat, cut into portions
2.2 lb potatoes, peeled
1 yellow onion, finely chopped
3 garlic cloves, finely chopped
⅓ cup olive oil
¼ cup white wine
1 tbsp tomato paste
2 ripe tomatoes, peeled and finely chopped
1 cinnamon stick
3–4 allspice berries
3–4 whole cloves
2 bay leaves
1 tbsp finely chopped fresh parsley leaves
Salt
Freshly ground black pepper

Method

Heat a large oven-safe pot over high heat. Add the olive oil and, once hot, sear the goat pieces in batches. Season with salt and pepper and sear on all sides until deeply browned. Remove the goat from the pot and set aside.
In the same pot, add the onion, garlic, cinnamon stick, allspice, cloves, and bay leaves. Sauté for 2–3 minutes, until the onion softens and the spices become aromatic.
Add the tomato paste and sauté for 1–2 minutes. Deglaze with the white wine and, once the alcohol has evaporated, add the chopped tomatoes, salt and pepper. Bring the sauce to a boil.
Return the goat pieces to the pot and add enough cold water to almost cover the meat.
Cover the surface with parchment paper, then cover the pot with the lid. Once the liquid comes to a boil, transfer the pot to a preheated 340°F (170°C) oven and cook for approximately 1 hour and 30 minutes.
Meanwhile, cut the potatoes into medium-sized pieces and fry them over high heat until golden brown, without cooking them completely through.
Remove the pot from the oven and carefully place the potatoes into the sauce, between the pieces of meat. Gently shake the pot so the potatoes are partially submerged in the sauce and absorb the flavors of the dish.
Cover again with the parchment paper and lid, and return the pot to the oven for another 30–40 minutes, until the meat is fully tender and the potatoes are cooked through.
Remove from the oven and let the dish rest for a few minutes.
Serve the goat with the potatoes, spooning the rich sauce from the pot over the top. Garnish with chopped fresh parsley and a few drops of extra-virgin olive oil.
Note: Cooking times may vary depending on the oven, the size of the meat pieces, and the cut of goat. The goat is ready when the meat is tender and easily pulls away from the bone.

Εκτέλεση

Heat a large oven-safe pot over high heat. Add the olive oil and, once hot, sear the goat pieces in batches. Season with salt and pepper and sear on all sides until deeply browned. Remove the goat from the pot and set aside.

In the same pot, add the onion, garlic, cinnamon stick, allspice, cloves, and bay leaves. Sauté for 2–3 minutes, until the onion softens and the spices become aromatic.

Add the tomato paste and sauté for 1–2 minutes. Deglaze with the white wine and, once the alcohol has evaporated, add the chopped tomatoes, salt and pepper. Bring the sauce to a boil.

Return the goat pieces to the pot and add enough cold water to almost cover the meat.

Cover the surface with parchment paper, then cover the pot with the lid. Once the liquid comes to a boil, transfer the pot to a preheated 340°F (170°C) oven and cook for approximately 1 hour and 30 minutes.

Meanwhile, cut the potatoes into medium-sized pieces and fry them over high heat until golden brown, without cooking them completely through.

Remove the pot from the oven and carefully place the potatoes into the sauce, between the pieces of meat. Gently shake the pot so the potatoes are partially submerged in the sauce and absorb the flavors of the dish.

Cover again with the parchment paper and lid, and return the pot to the oven for another 30–40 minutes, until the meat is fully tender and the potatoes are cooked through.

Remove from the oven and let the dish rest for a few minutes.

Serve the goat with the potatoes, spooning the rich sauce from the pot over the top. Garnish with chopped fresh parsley and a few drops of extra-virgin olive oil.

Note: Cooking times may vary depending on the oven, the size of the meat pieces, and the cut of goat. The goat is ready when the meat is tender and easily pulls away from the bone.