Ingredients
Serves 6-8175 ml olive oil
1.5kg potatoes cut into wedges
250g pickling onions or shallots
1kg young goat (kid) or lamb leg or shoulder, cut into serving pieces
250ml dry red wine
Pinch of ground cinnamon or allspice
Salt and pepper
2 tbsp tomato purèe
2 bay leaves
Method
Heat the oil in a large heavy pan. Add the potatoes and cook over medium heat, stirring frequently for 6-8 minutes until golden. Remove with a slotted spoon and drain.
Add the onions to the same pan and cook, stirring frequently for 8 minutes until golden.
Remove the onions add the meat to the pan and cook turning occasionally for 8-10 minutes until lightly browned.
Pour in the wine, add the cinnamon or allspice and season with salt and pepper. Mix the tomato paste with 450mls water, pour into the pan and add the onions and bay leaves.
Cover and simmer for 1 hour. Add the potatoes and simmer for 1 hour more, until all the ingredients are tender and the liquid has reduced to a thick and glossy sauce.
Serve immediately.
From Vefa’s Kitchen: The bible of traditional Greek cuisine, by Vefa Alexiadou, published by Phaidon, RRP: $69.95