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Mediterranean goat casserole

Serves 2
Preparation Time 15
Cooking Time 120


600 gGoat meat (diced)
1Onion (chopped)
4 pcGarlic Clove
1 cupBeef stock
1 cupRed wine
400 gCan diced tomatoes
4sprigs Freash Oregano
1Large Zucchini (chopped)
2Finger eggplants (chopped)
1Red capsicum (Seeded and chopped)
2 tbspChopped flat leaf parsley
Salt and carcked black pepper


1Heat a large casserole dish over medium high heat. Brown the goat meat in batches in a little olive oil. Set aside.
2Add a little more oil to the pan and cook the onion and garlic until starting to soften. Return the meat to the pan, along with the stock, wine, canned tomatoes and oregano.
3Bring to the boil then turn down the heat to a low simmer and cook slowly for 1 ½ hours. Add the zucchini, eggplant and capsicum and continue cooking for another 30 minutes.
4Season and add the parsley. Serve with crusty rustic bread and risoni.

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