- 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
- 1Heat 2 tablespoons of the oil in large saucepan; cook goat, in batches, until browned. Remove from pan.
- 2Heat 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.
- 3Stir 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.
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