1 1/2 kg of goat pieces
Salt and black pepper to taste
3 tablespoons of olive oil
3 tablespoons of wheat flour
1 1/4 cup of chicken broth
1 medium onion, cut into rings
2 cloves of garlic, mashed
4 carrots, cut into thin slices
3 medium tomatoes, cut into wedges
1 tablespoon of chopped fresh parsley
6 green onions (with the green part) cut into rings
1 1/2 kg of goat pieces
Salt and black pepper to taste
3 tablespoons of olive oil
3 tablespoons of wheat flour
1 1/4 cup of chicken broth
1 medium onion, cut into rings
2 cloves of garlic, mashed
4 carrots, cut into thin slices
3 medium tomatoes, cut into wedges
1 tablespoon of chopped fresh parsley
6 green onions (with the green part) cut into rings
Season the goat pieces with salt and black pepper to taste
In a large pan, heat the olive oil and add the meat
Brown the meat thoroughly on all sides
Remove the meat and reserve
Drain the excess oil from the pan, leaving only 2 tablespoons
Add the flour, mix well, and let it lightly brown
Gradually add the broth and 2 3/4 cups of water and bring to a boil
Add the reserved goat pieces, onion, and garlic to the pan
Reduce heat and cover the pan
Cook for 1 1/2 hours or until the goat is tender
Remove the meat and place it in a warm serving dish, keeping it warm
Add the carrots to the pan and cook for about 15 minutes
Add the tomatoes, parsley, and green onions and cook for an additional 10 minutes
Serve over cooked rice or boiled potatoes
Serves 6.
