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Wednesday, December 5, 2012

Recipe - Greek Goat, Onion, and Potato Casserole

 Greek Goat, Onion, and Potato Casserole
3/4 cup olive oil
3 1/4 lb. potatoes, cut into wedges
9 oz. pearl onions
2 lbs. young goat shoulder, cut into pieces1 cup dry red wine
pinch of ground cinnamon or allspice
salt and pepper
2 tablespoons tomato paste
2 bay leaves

Heat the oil in a large heavy pan. Add the potatoes and cook over medium heat, stirring frequently, for 6-8 minutes, until golden. Remove with a slotted spoon and drain. Add the onions (to peel them easily, place in boiling water for 1 minute) to the same pan and cook, stirring frequently, for 8 minutes, until golden. Remove the onions, add the meat to the pan and cook, turning occasionally, for 8-10 minutes, until lightly browned. Pour in the wine, add the cinnamon or allspice, and season with salt and pepper. Mix the tomato paste with 2 cups water, pour into the pan, and add the onions and bay leaves. Cover and simmer for 1 hour. Add the potatoes and simmer for 1 hour more, until all the ingredients are tender and the liquid has reduced to a thick and glossy sauce. Serve immediately. Serves 4. Preparation time 40 minutes. Cooking time 2 hours.