Mediterranean Goat Stew, with goat meat, the healthier red meat, lots of roots, eggplant, mushrooms, spices and wine.
Course Stew
Cuisine Mediterranean
Keyword Mediterranean Goat Stew
Prep Time 30 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour42 minutesminutes
Servings 4servings
Equipment
Heavy pot with lid or Dutch oven
Ingredients
2lbsBone-in Goat Cubes usually found in freezer section
1Large Onion chopped
2tbspOlive oil
1/2litreRed wine
1tbspSalt
1tbspBlack Cumin
1tbspFresh Ginger or 1 tsp dried
4Garlic clovescrushed
1/8cupChili peppers chopped
4Large Carrotschopped
3Small Red beets chopped
1cupKale chopped
1cupEggplant chopped
1cupMushrooms chopped
1Orange juice and zest
Instructions
Sauté chopped onion in olive oil in a heavy pot on top the stove. Add meat, spices, and wine, and let come to a simmer.
Add vegetables, juice and zest from the orange and enough boiling water to come an inch below the items in the pot, leaving room for the juices from the vegetables to extract and add to the broth.
Bring to a simmer with a lid half on, half off and let it cook, stirring occasionally, for about an hour.
Video
Notes
Can be served over rice, though I find it plenty filling all by itself.