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Second course
Homemade goat meat roast

Home-Style Braised Goat with Potatoes

Tender, juicy meat with an incredible garlic aroma and flavorful vegetables. Made with young milk-fed goat, this home-style braise is rich and satisfying. The tender goat pairs beautifully with the potatoes.

Marina

Recipe author

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Composition / ingredients

Servings:

Exotic meat (young milk-fed goat)

1.5

Potatoes

Carrots

Onion

Lard

Vegetable oil

Bay leaf

Salt

Allspice

0.5

Ground black pepper

0.5

Paprika

0.5

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 2 g

Fats 15 % 3 g

Carbohydrates 75 % 15 g

87 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather everything you need for the dish. Rinse the meat well, pat it dry, and cut it into medium pieces.
Step 2:

Wash, peel, and cut the carrots into rings and half-rings.
Step 3:

Peel the onions and cut them into large chunks.
Step 4:

Peel the potatoes and cut them into large chunks.
Step 5:

Add the lard and vegetable oil to a Dutch oven and heat over high heat. Add the meat, stirring, and sear it lightly until golden.
Step 6:

Add the carrots and onions to the meat, cover, and let it simmer until the onions are soft.
Step 7:

Add the spices and bay leaf, and stir everything together.
Step 8:

Add the potatoes, season with a bit more spice, and pour in enough boiling water to cover them. Reduce the heat to low, cover, and cook, stirring, until the potatoes are tender.
Step 9:

Spoon the finished braise onto plates, top with chopped garlic and fresh herbs, and serve. Enjoy!