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Goat "Cheftalia"


  • 750g Goat pieces without bones, closer to 1kg if bone-in chunks
  • 2 Tbsp plain flour
  • 2 tsp dried Herbes de Provence (Or ordinary mixed herbs with extra oregano and a bay leaf if you haven't got that)
  • Freshly ground black pepper
  • 3 tbsp ground nut oil (or similar high-burn fat - not olive oil)
  • 1 tin chopped or plum tomatoes
  • 1/4 pint red wine (something robust like a rioja or merlot. Or let's face it, whatever you've got lying around)
  • 1/2 pint lamb or good veg stock
  • 1 crushed garlic clove
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