Paprikaš od kozletine – Goat stew

Paprikaš od kozletine – Goat stew

Roast tomatoes and chillies

If there was one dish that featured a lot in my childhood, it would have to be paprikaš. A stew that was traditionally made in a kotlich (cast iron pot) supported by a tripod hanging over a fire. Joints of chicken, rabbit – or from the Slavonian region that my parents are from – a more soupy fiš paprikaš.

As a kid I found fish paprikaš had way too much chilli in it, but over the years my palate learned to deal with the heat. This deliciously hearty stew is always served over wide pasta and with loads of crusty white bread. My mum even went as far as making the pasta from scratch, allowing it to dry ahead of time.

Paprikaš od kozletine {goat paprikaš} recipe

I’m a little surprised that I haven’t made and featured it here, but all in good time.

What I have done is goat paprikaš, a red meat that takes slow cooking really well; especially when soaking in rich tomato and paprika juices. I’ve put my own touch on the stew by roasting the tomatoes and chillies, before whizzing them up and adding to the sautéed goat. Much more depth to the flavours if you do it this way.

Paprikaš od kozletine {goat paprikaš} recipe

Paprikaš od kozletine {goat paprikaš} recipeom

 

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Paprikaš od kozletine {goat paprikaš}
A hearty and deliciously rich dish loaded with tenderly stewed goat meat.
Paprikaš od kozletine {goat paprikaš} recipe
Course Main Dish
Cuisine Croatian
Servings
servings
Ingredients
Course Main Dish
Cuisine Croatian
Servings
servings
Ingredients
Paprikaš od kozletine {goat paprikaš} recipe
Instructions
  1. Heat oven to 220°C.
  2. Place the tomatoes and chillies onto a small baking tray, drizzle with the olive oil and bake for 20 minutes. Remove the stalks and process until smooth. Set aside.
  3. Heat a large skillet or saucepan over medium heat. Add the onion and lard and sauté for 5 minutes, stirring occasionally. Add the pancetta and garlic and sauté for 3 minutes more.
  4. Increase heat to high. Add the goat, paprika and paprika flakes and sauté for 5 minutes. Add the tomato/chilli purêe, Vegeta, bay leaf and enough water to cover the meat. Bring to the boil then reduce the heat as low as possible. Cook for 2 hours, stirring occasionally, until the meat is very tender.
  5. To serve, boil the pasta in plenty of salted water. Drain well, place onto a large platter then scoop the paprikaš over the pasta and gently mix it together.
  6. Garnish with parsley and serve with lots of crusty bread.
Recipe Notes

Get my recipe on how to Render pork fat here.

 

Share this Recipe
  • Yum! I love goat and have been looking for more recipes to make with it. Could I use bone-in goat shoulder with this?

    • Hi Kelsey, you definitely can. The shoulder cut loves a bit of slow cooking, and we all know that if there’s bone, there’s more flavour.

  • I love how every country have their own version of a comforting slow cooked stew. I’ll be trying this recipe this winter (sans pasta) for sure.

  • Anita Brown

    Yummo!!!! Can’t wait to make your version of this dish, especially now that it’s becoming comfort food time. It’s looks delicious:)

  • Barry Ozmo

    good winter time dish.any new goat recipe will be incorporated.

  • This is something we will try soon. We just got a goat meat vendor at the farmers market, and I am excited to try this. Are your red chiles really hot, John?

    • They were a little on the mild side, David. Some chillies can be difficult to predict. If they end up being too mild I always add some chilli flakes or powder, if I’m feeling like a smack.

      • They look a bit like cayenne peppers. I am growing Holland peppers again this year, and I think they might be perfect for this dish. Thanks!

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