In the Mediterranean, goat and lamb is reserved for special occasions, whether feasting with the family or celebrating a specific event. One of the things Gourmed would humbly like to contribute to, is in the shaping of more food conscious human beings. Limiting different dishes to festive moments helps one control when and how often one uses certain ingredients and also encourages variety!
1 1/2 kg boned leg of young goat
30g olive oil
6 cloves of garlic sliced into thin pieces length-wise
1 heaped tsp dry marjoram
freshly ground black pepper
1/2 celery root cut into small pieces
2 small carrots sliced
3 small peeled tomatoes or 2 tbsp tomato puree
1 twig of rosemary
juice of 1 orange, pare 1/4 of the peel
4 dl white wine
salt to taste
1. Using a thin sharp knife, pass the garlic slices into the meat.
2. Rub the meat with salt, pepper and marjoram.
3. Heat oil and butter in a casserole; cook the meat until browned on all sides.
4. Add celery, carrots, tomatoes or tomato puree, rosemary, orange peel and wine, cover and stew until the meat is very tender, some 1 1/2 – 2 hours.
5. Remove from heat and add the orange juice (do not boil the sauce once you’ve added the orange juice or it will turn bitter).
6. Piece and arrange the meat on a heated serving dish, puree the sauce through a strainer and pour over the meat. Serve immediately.