Paprikaš od kozletine {goat paprikaš}
A hearty and deliciously rich dish loaded with tenderly stewed goat meat.
  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.