Goat Stew with Herbs and Rice
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Recipe-Ingrediants
Indulge in a unique culinary experience with this captivating recipe! With a harmonious combination of flavors and enticing aromas, this dish will transport you to the heart of Greek cuisine. Discover the harmony of fresh herbs, goat meat, and aromatic rice that compose this delicious recipe. It is the perfect choice for an impressive meal that will delight your taste buds. Follow the instructions and embark on a gastronomic adventure filled with flavors and delights.
our ingredients
1800 g broken front part of kid goat
1 bunch of wild mint
1 bunch of fennel fronds
1 bunch of purslane
½ bunch of finely chopped fennel
2 leeks (white part), finely chopped
1 bunch of fresh onions, finely chopped
5 cloves of garlic, chopped
1 large bunch of dill, finely chopped
400 g bonnet rice
½ wine glass of white wine
olive oil
Salt and pepper
Directions
Thoroughly wash and dry the meat with absorbent paper. Place the meat in a bowl and drizzle Grelia olive oil, oregano, salt, pepper, lemon juice, and coat the meat evenly (you can do this step the previous day). In a pot, saute the leeks, onions, and garlic. Deglaze with white wine and allow the alcohol to evaporate. (Image 1)
Then add the fennel and let it simmer for 10 minutes. Transfer the mixture to a casserole dish and place the goat meat on top. (Image 2)
Add hot water, cover the casserole dish (or use a baking dish with foil and aluminum foil on top), and bake in a preheated oven at 200-220°C, depending on your oven. Halfway through baking, add the wild mint, fennel fronds, dill, and purslane.
Close the casserole dish and continue baking. When the meat is almost done, add the rice and add hot water to cover the ingredients (calculate a ratio of 1:3).
When the rice has absorbed most of the water, lower the oven temperature to 180°C …..and remove the lid to allow the dish to brown.
enjoy!
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