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Goat shoulder stew with anchovies

By October 01, 2022 , , ,

As many of you now know goat is one of my favourite meats and so versatile as it suits so many flavour profiles from Mediterranean to Middle Eastern to Caribbean. The flavour can be compared to that of lamb in it's younger stages and mutton in it's later stages. You can check out the many recipes that I have in my Goatober section here on Kitchen Exile. Many butchers and farmers world wide will be showcasing goat meat during the month of October, so be sure to check out your local producers to see what's on offer. 

300g goat shoulder cubed
10g fresh rosemary sprigs finely chopped
5g fresh thyme chopped
5g chives finely chopped
2 cloves garlic grated
5g fresh parsley chopped
5g fresh mint finely chopped
5g fresh oregano finely chopped
40g anchovies in olive oil finely chopped
2g freshly ground black pepper
150ml white wine
100ml lamb or chicken stock
2 tomatoes finely chopped
20g black olives finely chopped

Mix the goat shoulder with the herbs, garlic, pepper and anchovies and marinate overnight in the fridge
Preheat your oven or set your barbecue up for indirect cooking at 140c
Whizz the tomatoes up to form a smooth paste
Place all the ingredients in a cast iron pan and cook for 3 hours
I like to serve this with either rice, couscous or tabbouleh

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