with Tomato and Peas

Prep time: 10 minsCook time: 3½ hours Serves: 4

Ingredients

400g can peeled tomatoes

350ml red wine

60ml (¼ cup) brandy or cognac

8 garlic cloves, coarsely chopped 

1kg frozen peas

250g punnet cherry tomatoes

10 rosemary sprigs, plus extra, to garnish

4 bay leaves

1.5kg baby goat pieces (shoulder or leg)

3 tbs olive oil

Method

1. Place canned tomatoes in a small blender and blend until smooth. Transfer to a large saucepan over medium heat. Add wine, brandy or cognac, garlic, peas, cherry tomatoes, rosemary, bay leaves and 500ml (2 cups) water. Stir to combine. Bring to the boil, then remove from heat.

2. Preheat oven to 160C.

3. Place goat pieces and oil in a large bowl and toss to coat. Season.

4. Preheat a large saucepan over medium-high heat. Add goat pieces, in batches, and cook for 2-3 minutes on each side or until browned all over. Transfer to a deep roasting dish. Pour over hot tomato mixture. Cover tightly with foil or a lid and transfer to oven. Bake, turning halfway, for 2½ hours or until goat is tender. 

5. Remove foil or lid and bake for a further 30-40 minutes or until sauce has thickened. Divide goat among serving dishes and garnish with extra rosemary to serve.

Tips

Homemade bread, soft polenta or mashed potato are great accompaniments for this dish.

Josh and Nic's Braised Baby Goat


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