An indelible taste that you will not forget. The authentic recipe of the tastiest goat cooked in tomato sauce of the Aegean, which many famous people from all over the world have tasted.
Written by Sissy Nika – Journalist of Taste and Culture
After my trip to Patmos with a boat, we followed a sea route to the small islands of Greece, exotic islands, emerald sea and unforgettable tastes.
Marathi is a beautiful island and Greece’s micro-islands are far better than the Maldives.
If you find yourself in Patmos, it is a must to visit the seaside paradise of Greece.
Small goat tomato sauce stew with fried potatoes
From Stavragas, Marathi
Ingredients
2 kg of island goat, cut into portions
1 cup of olive oil
3 dry onions
4 cloves of garlic without the green sprout
3 large ripe tomatoes grated
2 tbsp tomato paste
3 ripe tomatoes passed from the grater
2 tbsp sugar
Sea salt from the rocks
Freshly ground pepper
2 cinnamon sticks
5 grains of allspice
5 grains of black pepper
A little nutmeg
Method of preparation
In the multi we mash the onions and garlic.
In a saucepan with warm olive oil, sauté onions and garlic until they get a color, “to polish”, as they say.
Stir with a wooden spoon and add the pieces of goat.
We roast for 5-8 minutes from all sides.
We deglaze traditionally with the tomatoes and after they boil and cooked well after 10 minutes, add tomatoes, sugar, cinnamon, grated pepper, allspice, nutmeg and pepper grains.
Lower the temperature and cover the pot, letting the goat simmer and “melt”.
Add some warm water if necessary to cover the goat with the liquids.
Allow to boil for 1 hour, shaking the pot 2-3 times.
Then add the tomato paste that we have dissolved in water and let it boil for another 30 minutes depending on the quality and age of the meat.
After that add the salt and let it boil for a little bit on a very low heat.
Remove from the fire and serve.
Marathian goat traditionally is accompanied by local fries.
