Traditional Spanish Goat Stew

Charmaine Lu -

  • 2.5kg diced young goat on the bone
  • 6 tbsp olive oil
  • 4 dried peppers
  • 4 garlic cloves
  • 1 tbsp sweet smoked paprika
  • 450ml oloroso sherry
  • 750ml chicken stock
  • 2 bay leaves
  • Season the meat well and brown in the olive oil for a few mins. Once well coloured, remove from the pan and set aside. Add the peppers to the pan and fry for 3 mins, then remove and pound in a pestle and mortar with the garlic cloves and 1 tbsp of hot water. Add the paprika and a splash of sherry, then pour into a casserole.
  • Heat the casserole and cook the garlic and sherry mixture for 5 mins, then pour in the stock and bay leaves. Bring to a simmer, add the goat meat, then cook - covered - on a low heat for 2 hours. Once the meat is meltingly tender, serve with brown rice, couscous or crusty bread.
2 hrs 30 mins
6 serving