Try this Spanish goat stew recipe or check out our Spanish lamb stew, Spanish-style hake, Hungarian lecsó (pepper stew) and more comforting stew recipes.

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.”


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


  • 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

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


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