1kg goat from leg or shoulder
3 or 4 fat cloves of garlic
2 cans chopped tomatoes
2 tablespoons tomato paste
1 teaspoon sugar
2 or 3 sprigs of fresh rosemary - stripped from stem - or 2 teaspoons dried
salt and pepper
3 or 4 zucchini - cut into thick slices
1 capsicum - chopped or cut into strips
pasta or rice - to serve
1 Cut the meat into 2-3cm cubes.
2 Heat 1 tablespoon of oil in a heavy-based saucepan and brown the meat. Do this in batches if necessary to avoid crowding the pan and stewing the meat before it browns. Drain off any liquid that accumulates.
3 When all of the meat is browned, set it aside and drain off any remaining liquid in the pan. Add a splash more oil and heat; then add the onion and garlic and cook until the onion browns.
4 Add the tomatoes, tomato paste, sugar, rosemary, salt and pepper and stir to combine.
5 Return the meat to the pan and simmer until ‘fork tender’. Cooking time should take from 1½ to 2 hours, depending on the meat. If the liquid evaporates too much, add a little water.
6 During what you estimate to be the last 15-20 minutes of cooking time, add the zucchini and capsicum.
7 Serve over pasta or rice and with extra vegetables if you wish.