Goat "Cheftalia"
Member recipe

Goat "Cheftalia"

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Servings

Serves 4

An alternative to a curry if you happen upon some goat meat; a rich casserole with red wine and tomatoes.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.

Ingredients

  • 750g Goat pieces without bones, closer to 1kg if bone-in chunks
  • 2 Tbsp plain flour
  • 2 tsp dried Herbes de Provence (Or ordinary mixed herbs with extra oregano and a bay leaf if you haven't got that)
  • Freshly ground black pepper
  • 3 tbsp ground nut oil (or similar high-burn fat - not olive oil)
  • 1 tin chopped or plum tomatoes
  • 1/4 pint red wine (something robust like a rioja or merlot. Or let's face it, whatever you've got lying around)
  • 1/2 pint lamb or good veg stock
  • 1 crushed garlic clove

Method

    1. Pre-heat oven to 150 degrees/ gas 3
    2. Season the flour with the black pepper and herbs (you can use a generous hand with the black pepper, it will thank you for it). Toss the meat in the flour.
    3. Heat 1 tbsp oil on a high heat in a wide frying pan and brown the meat, in small batches, until brown on all sides. Add another tsp oil between batches if the pan is getting dry. Set aside in a casserole dish when each batch is browned.
    4. When the meat is all sealed, turn down the hob to medium and add the onion to the pan, scraping to make sure you get all that lovely sediment up. Add more oil if necessary. When the onion is softened (give it 4-5 minutes) add the garlic and fry for a minute, max, until just colouring. Chuck in the wine and bubble fiercely for a minute, then add all the remaining ingredients and bring to a boil.
    5. Pour the sauce over the goat meat in the casserole dish and cover tightly. Add an extra layer of foil between the casserole dish and lid if necessary as you'll need a nice tight seal. Sling it in the middle of the oven for at least 2 1/2 hours... But to be honest with goat, the longer you can leave it the better. If you have the time to leave it bubbling gently in a low oven for 4 hours it will be beautifully tender (just watch the liquid levels as you go, topping up with stock to keep the meat covered).
    6. Have a glass of wine.
    7. Serve with simple veg, like plain roast spuds or new pots, and simple peas and spring greens. The casserole is very rich, and won't need a lot of embellishment.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips