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Canarian Goat Stew

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Oli C
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Posts : 171
Join date : 2011-11-10

PostSubject: Canarian Goat Stew Mon Nov 21, 2011 9:01 am

The Canary Islands' natural landscape and climate does not allow cattle farming. There are just a couple of small farms on the north of Tenerife. So, the local population used to farm goats as the main source of milk and meat. The goat meat remains one of the symbols of national Canary Island cuisine.

Goat meat often has a reputation for being very strong in flavour and smell. Perhaps it's the farming methods, or what the Goats are fed upon, but in Canary Islands goat meat is very delicate in flavour and very tender Obviously not everyone can get hold of a Canarian goat so lamb can be used as a substitute.

1 kg goat meat (shoulder with ribs)
100 ml olive oil (vegetable, drawn butter)
1 large onion
1 large carrot
150 ml red wine
200 ml water
1 bell pepper
2 tsp paprika
1 tsp cumin
1 small chilli pepper, deseeded
200 g peeled chestnuts
100 ml raisins
5 sprigs thyme
salt

Cut the meat into a bite-size portions

In a pan heat the oil and fry the meat from all sides until nice and golden, add the salt and transfer the meat to the casserole

Chop the onion, chilli, carrot and bell pepper. Fry on a separate pan stirring constantly for a couple of minutes

Add in the wine, paprika, raisins and thyme and allow to simmer for 10 min on a medium heat

Pour the wine with the vegetables into the meat, add the water, stir gently and bring to the boil

Reduce the heat and cook for 1 hour, add the chestnuts and cook for 20 min

Serve with the boiled potatoes (papas bravas)


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