Goat Stew Recipe

Kid goat stew

  • serves 8
  • Easy

Got the family over at the weekend? Slow cook kid goat with peppers, paprika and sherry for tender, flavour-packed meat. Serve with a salad or crisp roast potatoes

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José Pizarro, chef-patron of Pizarro restaurants, tells us about his inspiration for this recipe: “This recipe is my mother’s, and it is always made on a special occasion when the whole family is together. You can serve this dish with either a salad or some crisp roast potatoes.” josepizarro.com

Ingredients

  • diced kid goat on the bone 2.5kg, (see notes below)
  • extra-virgin olive oil 6 tbsp
  • choricero peppers 4, (see notes below)
  • garlic 4 cloves
  • sweet smoked paprika 1 tbsp
  • oloroso sherry 500ml
  • chicken stock 750ml
  • bay leaves 2

Method

  • Step 1

    Season the goat meat all over. Heat the olive oil in a large, lidded casserole over a medium-high heat, and brown the meat all over in batches, scooping out as you go. Tip in the peppers and fry until browned.

  • Step 2

    Use a pestle and mortar to pound the peppers and garlic cloves to a paste, adding 1 tbsp of hot water if it’s a little dry. Add the paprika then mix in some of the sherry to loosen. Pour the mixture with the remaining sherry into the casserole and simmer for 5 minutes to evaporate the alcohol. Add the stock and bay leaves followed by the goat. Bring to the boil then turn down the heat to a gentle simmer and put on the lid. Simmer very gently for 1½-2 hours or until the goat is meltingly tender.

Kid is very young goat (so more akin to lamb) and can be cooked fast as chops or kebabs or braised slowly in stews and curries. Buy it online at cabrito.co.uk.

Choricero peppers are dried sweet Spanish peppers available from Spanish delis and online at brindisa.com.

Nutritional Information

  • Kcals 371
  • Fat 13.4g
  • Saturates 2.6g
  • Carbs 4.8g
  • Sugars 3.7g
  • Fibre 1.9g
  • Protein 42.3g
  • Salt 0.7g
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