Goat “Cheftalia”

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

Ingredients:

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

Instructions:

  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.

Read More, SERVINGS: 4, Low-Carb, Sugar-Conscious, Sulfites,



DIET FAST FORWARD Calculator



ALL VALUES ARE FOR 4 SERVINGS

TOTAL FAT FOR 4 SERVINGS: 62.77 g,

FAT PER SERVING



( Percent of the daily recommended value ): 96.56 %,

TOTAL SATURATED FAT: 9.34 g,

( Percent of the daily recommended value ): 46.70 %,

TOTAL TRANS FAT:0.17 g,

( Percent of the daily recommended value ): %,

TOTAL MONO-SATURATED FAT: 35.77 g,

( Percent of the daily recommended value ): %,

TOTAL POLYSATYRATED FAT: 13.79 g,
( Percent of the daily recommended value ): %,


TOTAL PROTEIN FOR 4 SERVINGS: 163.55 g,

PROTEIN PER SERVING



( Percent of the daily recommended value ): 327.09 %,


TOTAL CARB FOR 4 SERVINGS: 30.51 g,

CABS PER SERVING



( Percent of the daily recommended value ): 10.17 %,

TOTAL CALORIES FOR 4 SERVINGS: 1,462.44 cal,

CALORIES PER SERVING



( Percent of the daily recommended value ): 73.12 %,

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
***WE DO NOT RECOMMEND PORK – YOU MAY REPLACE IT WITH OTHER MEET OF YOUR CHOICE











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