Goat And Tomato Bredie
This recipe brings together a delightful blend of spices and flavors for a comforting and hearty meal. Tender goats' leg steaks are cooked in a fragrant broth with warming spices like cinnamon, ginger, and green chilli. The addition of chorizo adds a rich depth of flavor, while new potatoes and tomatoes contribute to a satisfying and flavorful stew. Topped with crispy chorizo rings and fresh parsley, this dish is sure to warm both your body and soul.
— Constant Cookbook
Ingredients
- 12 peppercorns
- 2 cardamom
- 12 cloves
- 2 tbsp oil
- 2 large onions
- 100g/3½oz piece cooking chorizo
- 140ml/4½fl oz chicken stock
- 2 cinnamon
- 2.5cm/1in root ginger
- 1 green chilli
- 2 goats' leg steaks
- 250g/9oz new potatoes
- 110g/4oz tomatoes
- 2 tbsp chopped fresh parsley
- sea salt and freshly ground black pepper
Instructions
- Tie up the peppercorns, cardamom pods and cloves in a muslin bag.
- In a large pan heat one tablespoon of the oil and then fry the onions until golden-brown.
- Roughly chop three-quarters of the chorizo and add to the pan.
- Add the stock and bring to the boil. Add the cinnamon, ginger, chilli and the muslin spice bag.
- Meanwhile, heat the remaining oil in a clean frying pan over a high heat. Colour the leg steaks well on all sides and then add to the stock pan. Cover with a lid and cook for 30 minutes.
- In a clean pan of boiling water par-boil the potatoes.
- Meanwhile, add the tomatoes to the meat pan and simmer for a further 15 minutes.
- Add the potatoes to the meat pan and cook for another 30 minutes, or until the meat and potatoes are cooked.
- Meanwhile, slice the remaining chorizo into circles and fry over a medium heat until well-coloured.
- Stir the parsley into the stew and season to taste with salt and freshly ground black pepper. Serve topped with the chorizo rings.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 2
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