Spanish Goat Stew Recipe – Spanish Special
If you’ve never eaten goat meat, this is a delicious recipe to start and packed with protein!
- Prep Time30 min
- Cook Time2 hr
- Total Time2 hr 30 min
Spanish Goat Stew Ingredients :
- 2.5kg diced kid goat on the bone, (see notes below)
- 6 tbsp extra-virgin olive oil
- 4 choricero peppers, (see notes below)
- 4 cloves garlic
- 1 tbsp sweet smoked paprika
- 500ml oloroso sherry
- 750ml chicken stock
- 2 bay leaves
How to Make Spanish Goat Stew
Season the goat meat all over. Heat the olive oil in a large, lidded casserole over a medium-high heat, and brown the meat all over in batches, scooping out as you go. Tip in the peppers and fry until browned.
Use a pestle and mortar to pound the peppers and garlic cloves to a paste, adding 1 tbsp of hot water if it’s a little dry. Add the paprika then mix in some of the sherry to loosen. Pour the mixture with the remaining sherry into the casserole and simmer for 5 minutes to evaporate the alcohol. Add the stock and bay leaves followed by the goat. Bring to the boil then turn down the heat to a gentle simmer and put on the lid. Simmer very gently for 1½-2 hours or until the goat is meltingly tender.
