Spanish goat stew
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Skip to ingredients
- 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
Nutrition: per serving
- kcal371low
- fat13.4g
- saturates2.6g
- carbs4.8g
- sugars3.7g
- fibre1.9g
- protein42.3g
- salt0.7g
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.
