Traditional Mountain Goat with Tomato

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Traditional Mountain Goat with Tomato

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Ingredients

2 kg mountain goat Cut into portions
1 cup olive oil of Naxos
3 dry onions of Komiaki village
4 cloves without the green sprouts garlic cloves without the green sprouts
3 large ripe tomatoes grated
2 tablespoons tomato paste
100 gr tomato juice
2 tablespoons sugar
Sea salt
freshly ground peppers
2 cinnamon sticks
5 allspice grains
5 grains black pepper
A little nutmeg
  • Medium

Ingredients

Directions

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Traditional Mountain Goat with Tomato

The entire taste on a plate … I enjoyed it beside the large basils of Emvolos’ friend, Antonias  by the port of Naxos.My thoughts ran gazing at the sea and I remembered Kazantzakis’ words … «If heaven was on earth, It would be here …» and he decided to stay at the house with the hibiscus in Eggares … Naxos has hidden beauties of sea and mountain … and if you get the chance to find yourself near the locals they will tell you with a poetic mood about medieval legends, stories of heroes and traditions that they respect.

 

From the famous cooker Antonia Maitou of the restaurant «Stis Eirinis» at Naxos city.


Steps

1
Done

In a food processor pulp the onion and garlic.

2
Done

In a pot with hot olive oil we sauté the onions and garlic until they «shine», as they say.

3
Done

Mix with a wooden spoon and add the goat.

4
Done
5-8 Λεπτά

We bake it for 5-8 minutes on all sides until it gets a golden brown colour.

5
Done
10 Λεπτά

«Deglaze» traditionally with the tomatoes and after it boils «for good», after 10 minutes, add the tomato juice, sugar, cinnamon, grated pepper, allspice, nutmeg and the grains of pepper.

6
Done

We lower the temperature and we cover the pot leaving the goat to simmer and for the liquids “to thicken”.

7
Done

If necessary we add a little hot water to cover the goat with liquids.

8
Done
1 Ώρα

We let it boil for 1 hour, stirring the pot 2-3 times.

9
Done
30 Λεπτά

Then add the paste we have dissolved in water and allow to boil for another 30 minutes, depending on the quality and age of the meat.

10
Done

Towards the end we add salt and let it boil a little more in very low heat.

11
Done

We remove it from the heat and serve.

12
Done

A piece of advice

The Naxos goat traditionally is accompanied by local fried potatoes, golden-yellowish, “lirates” as they say.

TasteDriver

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