2 tablespoons of olive oil
1 tablespoon of garlic
3 tablespoons of vinegar
4 crushed cloves of garlic
2 tablespoons of thyme
1/4 teaspoon of black pepper
1/2 teaspoon of salt
2 kg of goat meat (shoulder), cut into pieces
1.5 kg of medium-sized potatoes, cut into four pieces each
2 cups of dry white wine (480 ml)
2 cups of water (480 ml)
2 tablespoons of olive oil
1 tablespoon of garlic
3 tablespoons of vinegar
4 crushed cloves of garlic
2 tablespoons of thyme
1/4 teaspoon of black pepper
1/2 teaspoon of salt
2 kg of goat meat (shoulder), cut into pieces
1.5 kg of medium-sized potatoes, cut into four pieces each
2 cups of dry white wine (480 ml)
2 cups of water (480 ml)
Preheat the oven to 200°C (hot)
In a small bowl, mix well the olive oil with garlic, vinegar, half of the thyme, black pepper, and salt to obtain a paste
Season the goat meat pieces with this paste
Transfer to a large skillet and sear over high heat, stirring occasionally, until golden brown (about 20 minutes)
Arrange on a large baking sheet, distribute the potatoes around it, sprinkle with the remaining thyme, and drizzle with wine
Cover with aluminum foil, place in the preheated oven, and bake, basting with water from time to time, until the meat and potatoes are tender (about 1 hour and 30 minutes)
Remove the aluminum foil and continue baking until the meat and potatoes are golden brown (about 30 minutes)
Transfer to a serving platter and serve
810 calories per serving
Note: If preferred, substitute goat meat with lamb.
