Spanish goat stew

Name: Spanish goat stew
Total time: 2 h 30 min
Yield: Serves 8
Cuisine: Spanish
Ingredients: 2.5kg diced kid goat on the bone, (see notes below); 6 tbsp extra-virgin olive oil; 4 choricero peppers, (see notes below); 4 cloves garlic; 1 tbsp sweet smoked paprika; 500ml oloroso sherry; 750ml chicken stock; 2 bay leaves

Preparation and cooking time
- Total time2 hrs and 30 mins
Easy
Serves 8

Ingredients

2.5kg diced kid goat on the bone, (see notes below)
6 tbsp extra-virgin olive oil
4 choricero peppers, (see notes below)
4 cloves garlic
1 tbsp sweet smoked paprika
500ml oloroso sherry
750ml chicken stock
2 bay leaves

Method

STEP 1
Season the goat meat all over. Heat the olive oil in a large, lidded casserole over a medium-high heat, and brown the meat all over in batches, scooping out as you go. Tip in the peppers and fry until browned.
STEP 2
Use a pestle and mortar to pound the peppers and garlic cloves to a paste, adding 1 tbsp of hot water if it’s a little dry. Add the paprika then mix in some of the sherry to loosen. Pour the mixture with the remaining sherry into the casserole and simmer for 5 minutes to evaporate the alcohol. Add the stock and bay leaves followed by the goat. Bring to the boil then turn down the heat to a gentle simmer and put on the lid. Simmer very gently for 1½-2 hours or until the goat is meltingly tender.