- 6 pounds of goat meat
- 5 tomatoes
- 1 sour orange
- 2 onions
- 2 red bell peppers
- ½ cup of vegetable oil
- 1 cup of tomato puree
- 10 cloves of garlic
- 2 bay leaves
- ½ teaspoon of cumin
- ½ teaspoon of oregano
- 300 ml of red wine
- salt and pepper to taste
Cut the meat into medium-sized pieces. Remove as much fat as possible. Rinse it and drain it.
Place the meat in a deep container, add the sour orange juice, salt, pepper, cumin, and oregano. Mix it well and set it aside for about two to three hours.
In a pot, add the oil and heat over medium flame. Add the crushed garlic cloves. When they are browned, add the onion sliced into julienne, the diced bell peppers, and the peeled and diced tomatoes. Stir well and let it cook on low heat for about 10 minutes.
Add the meat you had reserved, mix well with the sofrito, and let it cook for five minutes. Add the cup of tomato puree, the dry wine, and the bay leaf. When it starts to boil, lower the heat, cover it, and let it cook for 40 minutes on low heat. If necessary, add a little broth to prevent the sauce from drying out too much.
Adjust the seasoning with salt and pepper. Check that the meat is tender and let it rest for a couple of minutes off the heat and covered. For presentation, we recommend adding finely chopped fresh parsley just before serving the dish. We hope you enjoy this recipe.