Braised goat with eggplant

Braised goat with eggplant

Gídtha stí kaseróla may melítzanes

By
From
Lyndey and Blair's Taste of Greece
Serves
8
Photographer
Chris Chen

When we cooked this recipe at Gaia, Kyria Maria used a shoulder of nanny goat or, as she referred to it, mother goat, roughly cut into chops (chondra in Greek). She boiled it first for about 45 minutes to tenderise and remove some of the fat. Kyria Maria leaves the boiled goat in the broth to keep it soft until she needs to use it.

In Australia, goat tends to be much younger, smaller and leaner and so it can be cooked for a much briefer time. For a small goat (about 8.5 kilogram whole goat), ask your butcher to cut the leg and shoulder into thick chops. Otherwise just halve the quantities and use either shoulder or leg chops. Lamb can also be substituted.

Ingredients

Method

Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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