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Ingredients
- 100ml extra virgin olive oil
- 1 clove garlic, peeled and sliced
- 3 bay leaves
- 1 bird's eye chilli, minced
- 1kg kid goat meat from legs and shoulders, cut into bite-sized pieces
- 200ml dry white wine
- 2 red capsicum, trimmed and cut into 1cm slices top to bottom
- 4 medium-sized ripe tomatoes, chopped
- 1 tsp oregano, chopped
- Salt
Method
Heat olive oil in a braising pan. Add garlic, bay leaves, chilli and goat pieces. Gently fry for 10-12 minutes until well browned.
Add wine and stir until liquid is almost all absorbed.
Add capsicum and stir well until it wilts slightly.
Add tomatoes, oregano and a few good pinches of salt. Stir well and simmer for 15-20 minutes until tender or longer if required.
Once cooked, remove from heat and allow to sit for 10 minutes. Serve with bread and salad.
