Italian-style goat

By Erica Wright
Serves 5-6

1kg goat from leg or shoulder

olive oil

2 onions

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.