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Saturday, December 15, 2012,1:48 AM by
Ponmathi Srilekha.S

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GOAT, RIOJA AND PEPPER HOTPOT

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
2 hours

Preparation Method :

  • Trim any excess fat from the goal and cut the meal into small chunks. Season with salt and pepper.
  • Melt the butter with oil in a flameproof casserole and fry the meat for 5 minutes until browned.
  • Remove with a slotted spoon. Add the onion and peppers to the casserole with the remaining oil and fry gently for 10 minutes.
  • Stir in the garlic and fry for a further minute.
  • Return the meat to the casserole along with the paprika, wine and olive paste or tapenade. Bring just to the boil, then reduce the heat and cover with a lid.
  • Cook the hotpot in a preheated oven for 1 - 1½ hours until the meat is tender.
  • Check the seasoning and serve hot in small dishes.

INGREDIENTS

  • 500 grams lean goat
  • 50 grams butter
  • 4 tablespoons Cooking oil
  • 2 red onion, chopped
  • 4 red peppers, cored, deseeded and cut into chunks
  • 4 garlic cloves, crushed
  • 4 teaspoons mild sweet paprika
  • 500 ml red Rioja
  • 4 tablespoons Black Olive Paste or tapenade
  • Salt and pepper

5 comments for “Goat, Rioja and Pepper Hotpot”

  • Posted Saturday, February 11, 2023 at 7:40:51 PM

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