Traditionally this would be made with very young goat but it works equally as well with lamb and older Kid meat. Waxy potatoes work best as they hold their shape, take on the delicious flavour of the meat and go slightly sticky.
For meat which supports local farmers prioritising sustainable methods, check out the Sussex Grazed shop on the Open Food Network.
Serves 4 people
Method
- Preheat oven to 190°C /gas mark 5
- Place the oil, carrots, onions in a pan and cook on a medium heat until soft (at least 5 mins). Add the garlic and cook stirring for another minute.
- Add the herbs, salt, pepper and meat into a saucepan and fry gently until it takes some colour.
- Add the wine, cover and simmer for 20-25mins. Check periodically for liquid and adding a little water if sticking to the pan.
- Meanwhile, parboil the quartered potatoes (bring to the boil in salted water and cook for 10 mins) drain and set aside. Keep warm.
- Grease a deep oven-to-table dish (earthenware /casserole dish) and transfer the meat, vegetables and liquor to it and add any remaining wine.
- Surround with the potatoes, dotted with lard. Bake for 50-60 minutes, basting now and then, until golden brown.
Ingredients
Preparation time: 10 mins
Cooking time: 1hr 30
6 tbsp olive oil
2 medium carrots, sliced
2 medium onions, chopped
2 cloves of garlic, finely chopped/crushed
1 heaped tbsp of mixed herbs
2 stalks of parsley, chopped
1kg Goat or Lamb diced or in small chunks
Salt & pepper
300ml red wine
1kg potatoes
2 tbsp lard
