Cooking instructions for slow cooked goat stew recipe:
450g cubed goat meat
2 cloves garlic
3 tablespoons vegetable oil
Few sprigs rosemary, leaves picked and chopped
1 x 400g tin tomatoes
2 tablespoons tomato purée
250ml chicken stock
1 pinch Chilli flakes
1 glass red wine
Salt and pepper
200g basmati rice
Add two tablespoons of the oil to a large frying pan and heat over a high heat. Add the goat meat in batches and brown the meat on all sides for a few minutes. Reserve.
Peel and finely chop the onion and the garlic. Heat the remaining oil in a large saucepan over a medium heat and add the onions and fry for 5 minutes until soft but not coloured. Add the garlic, rosemary and the chilli flakes and cook for another couple of minutes.
Deglaze the pan with the red wine and boil until nearly completely evaporated. Add the goat meat, tomatoes, tomato purée and the chicken stock. Bring to the boil and lightly season with sea salt and freshly ground black pepper. Reduce the heat, cover the pan and leave it to simmer very gently for two and a half hours.
Cook the rice in salted water according to the packet instructions. Divide the rice between the bowls, top with the goat chilli and serve.
Adapt the quantities above to fit the quantity of goat meat you have, and freeze any surplus (unless you have a great idea already what to do with any leftover meat).
If you buy a packet of stock, you’ll probably have surplus. If so, freeze it in ice cube trays and then add to meals as and when you need it.
This product has a shelf life of 5 days from the date of delivery. This pack is approximately 500g.
Product photography is representative only. As these products are freshly butchered for your order, sizes and thicknesses may vary. Weights and portions will be as stated.