Ingredients

1/4 cup (60ml) olive oil

1.6 kilogram boneless goat shoulder, chopped coarsely

2 brown onions (300g), sliced thinly

1 bay leaf

400 gram canned diced tomatoes

1/2 cup (125ml) chicken stock

2 teaspoon rigani

2 red capsicums (400g), sliced thinly

1 yellow capsicum (200g), sliced thinly

2 tablespoon coarsely chopped flat leaf parsley

Method

1.Heat 2 tablespoons of the oil in large saucepan; cook goat, in batches, until browned. Remove from pan.

2.Heat remaining oil in same pan; cook onion and bay leaf, stirring, until onion softens. Return goat to pan with undrained tomatoes, stock and rigani; bring to the boil. Reduce heat; simmer, covered, 2½ hours.

3.Stir in capsicum; simmer, covered, 20 minutes or until capsicum is tender. Season to taste. Serve sprinkled with parsley.

Goat shoulder is good for stews and casseroles as it needs long slow cooking to be tender. It is sold in Greek and specialty butchers and often comes frozen. Ask the butcher to cut the meat into chunks while frozen and thaw meat in refrigerator at home.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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