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Katsiki Stifado me Kokkina Frouta
Goat Stifado with Red Fruits
A unique twist on the classic Greek stifado, this recipe features tender goat meat slow-cooked with a rich, spiced tomato sauce and the unexpected sweetness of red fruits like cranberries or cherries.
🧂 Ainekset
- 1.5 kg Goat meat(cut into large cubes)
- 500 g Small pearl onions(peeled)
- 8 whole Garlic cloves(peeled)
- 250 ml Dry red wine
- 800 g Crushed tomatoes
- 150 g Dried cranberries or cherries
- 1 Cinnamon stick
- 3 Whole cloves
- 2 Bay leaves
- 5 Allspice berries
- 4 tbsp Olive oil
- 2 tbsp Flour(for dusting)
- to taste Salt
- to taste Black pepper
👨🍳 Ohjeet
- 1
Pat the goat meat dry and dust lightly with flour, salt, and pepper.
💡 Ammattilaisvinkit: Dusting with flour helps to thicken the sauce. - 2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Brown the goat meat in batches until well-seared on all sides. Remove and set aside.
- 3
Add the pearl onions and whole garlic cloves to the pot. Sauté for about 5-7 minutes until the onions are slightly softened and beginning to brown.
- 4
Pour in the red wine and scrape the bottom of the pot to deglaze. Let it simmer for 2-3 minutes until the alcohol has evaporated.
- 5
Return the goat meat to the pot. Add the crushed tomatoes, dried red fruits, cinnamon stick, cloves, bay leaves, and allspice berries. Season with salt and pepper.
- 6
Bring the mixture to a simmer, then reduce the heat to low, cover tightly, and cook for at least 2.5 to 3 hours, or until the goat meat is fork-tender. Stir occasionally.
💡 Ammattilaisvinkit: Low and slow cooking is essential for tenderizing goat meat. - 7
Remove the cinnamon stick, cloves, bay leaves, and allspice berries before serving.
- 8
Taste and adjust seasoning. The sauce should be rich and slightly sweet from the fruits.
💡 Ammattilaisvinkit: Serve hot with crusty bread for dipping, or with rice or mashed potatoes.
💡 Ammattilaisvinkit
- ✓Goat meat can be tough if not cooked properly. Ensure a long, slow cooking time.
- ✓The sweetness from the red fruits balances the richness of the goat and spices.
- ✓Pearl onions are traditional for stifado, but you can use chopped regular onions if pearl onions are unavailable.
- ✓This dish benefits from being made a day in advance, as the flavors meld beautifully overnight.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Use dried apricots or prunes instead of cranberries/cherries for a different fruit profile.
- Add a tablespoon of honey or a touch of balsamic vinegar to the sauce for added depth.
- Serve over a bed of creamy polenta or orzo.