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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season goat with salt and pepper. | 2. Heat oil in a large saucepan or Dutch oven over medium high heat until very hot; add goat pieces and sear until golden brown on all sides, about 20 to 30 minutes; transfer meat to a plate. | 3. Pour out most of the oil in saucepan, then add garlic, onion, carrot, and celery; cook, while stirring, until softened, about 3 to 5 minutes. | 4. Add tomato paste and cook an additional minute. | 5. Deglaze the pot with the red wine and vinegar (use a wooden spoon to loosen any brown bits that may have stuck to the bottom). | 6. Continue cooking until most of the liquid has evaporated, about 20 minutes. | 7. Mix in oregano, mustard, water, thyme, and rosemary. | 8. Return goat meat to the pot, season with about 1 1/2 tablespoons salt and fresh pepper. | 9. Bring to a boil, reduce heat to medium low, partially cover, and cook for 2 1/2 hours; skim off any scum that accumulates on the top. | 10. Transfer goat meat and vegetables to a serving platter, discarding any cooked herbs. | 11. Increase heat under pot and reduce pan juices, stir in roasted garlic puree, chopped dill, and mint. | 12. Drizzle the pan juices over the goat and vegetables, then drizzle with extra virgin olive oil. | 13. NOTE: To roast garlic, lop off the top of a head so that its cloves are exposed a bit. Drizzle with olive oil and wrap tightly in aluminum foil, then roast for about 40 minutes in a 400-degree oven. Squeeze the cloves into a small bowl and mash to form a puree. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
goat meat	2 1/2	lb	cut	1620.6703	0.0	307.134	34.3401
black pepper			cracked	-	-	-	-
oil	3	tablespoons	blended	336.384	0.0	0.1075	38.2003
garlic clove	5		chopped	-	-	-	-
spanish onion	1/2	cup	chopped	-	-	-	-
carrot	1		peeled chopped	25.01	5.8438	0.5673	0.1464
celery rib	2		chopped	-	-	-	-
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
red wine	1	cup		-	-	-	-
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
greek oregano	2	teaspoons		-	-	-	-
dijon mustard	2	tablespoons		-	-	-	-
water	4	quarts		-	-	-	-
thyme	5			-	-	-	-
rosemary	2	sprigs		-	-	-	-
garlic	1	tablespoon	roasted	12.665	2.8101	0.5406	0.0425
dill	3	fronds	chopped	-	-	-	-
mint leaf	3 -4		chopped	-	-	-	-
extra virgin olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.