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.

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.

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Paprikaš od kozletine {goat paprikaš}

A hearty and deliciously rich dish loaded with tenderly stewed goat meat.

Course

Main Dish

Cuisine

Croatian

Servings

servings

Ingredients

• 600 g tomatoes about 3
• 70 g long red chillies about 3
• 1 tbsp olive oil
• 3 tbsp pork lard or olive oil
• 1 large onion finely chopped
• 100 g smoked pancetta cut into chunks
• 3 cloves garlic thinly sliced
• 1.1 kg goat with bone, cut into chunks
• 2 tbsp paprika
• 1 tbsp chilli flakes
• 1 tbsp Vegeta or salt
• 1 bay leaf
• 2 tbsp tomato paste
• Wide ribbon pasta to serve
• fresh parsley to garnish

Course Main Dish Cuisine Croatian Servings servings Ingredients 600 g tomatoes about 3 70 g long red chillies about 3 1 tbsp olive oil 3 tbsp pork lard or olive oil 1 large onion finely chopped 100 g smoked pancetta cut into chunks 3 cloves garlic thinly sliced 1.1 kg goat with bone, cut into chunks 2 tbsp paprika 1 tbsp chilli flakes 1 tbsp Vegeta or salt 1 bay leaf 2 tbsp tomato paste Wide ribbon pasta to serve fresh parsley to garnish

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.

 

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