Baby goat, or kid, is the best type of meat for this dish. Lamb is a good alternative.
- 6 pounds shoulder of baby goat, (have butcher cut into medium pieces)
- Salt and freshly ground black pepper
- Extra-virgin olive oil
- 4 small yellow onions, peeled, halved and thinly sliced
- 3 cloves garlic, peeled and minced
- 3 medium tomatoes, peeled, seeded and diced
- 3 tablespoons tomato paste
- 2 cups red wine
- 1/2 bunch fresh parsley, minced
- 6 sprigs fresh thyme, minced
- 1 tablespoon flour
- 1 bay leaf
Generously season the goat with salt and pepper. Heat 3 tablespoons oil in a large heavy pot over medium-high heat. Working in batches, brown the goat on all sides, about 10 minutes per batch. Transfer the meat to a bowl and set aside.
Reduce the heat to medium-low, add more oil if needed, and cook the onions and garlic, stirring constantly, until soft, about 5 minutes. Increase the heat to medium, and the add tomatoes, tomato paste, wine, parsley and thyme, scraping with a wooden spoon to loosen any browned bits stuck to the bottom of the pot. Cook until the alcohol has evaporated, about 5 minutes.
Return the meat with accumulated juices to the pot. Sprinkle in fthe lour, season to taste with salt and pepper, and cook, stirring often, for 5 minutes. Add 3 cups water and the bay leaf, bring to a simmer and cook until the meat is tender and the sauce has thickened, about 1 hour, basting and turning the meat as it cooks. Remove the bay leaf and adjust seasonings before serving.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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