Ragoût de Cabri

Name: Ragoût de Cabri (Corsican goat stew)
Yield: For 4-6
Cuisine: French
Ingredients: 2 bay leaves; 3 garlic cloves, crushed; Sprigs of thyme, sage and rosemary; 3 tablespoons olive oil; 3 onions, chopped finely; 1.5-2 kg goat meat, cut into bite-sized chunks; Salt and freshly ground black pepper; 1 kg potatoes, chopped into chunks; 3-4 tablespoons tomato purée or passata or chopped tinned tomatoes; 250 ml full-bodied red wine, Corsican if you can find it; 2 tablespoons plain flour; A small handful of flat-leaf parsley, chopped

Corsican goat stew

Preparation info

For
4-6

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

The food of Corsica is hearty and robust. The flavours and produce of the maquis, the mountain scrub, are as present as those of the sea. Goat meat or ‘cabri’ is commonly used in many dishes. Use pork or chicken if you are not in Corsica.

Ingredients

3 tablespoons olive oil
1 kg potatoes, chopped into chunks
1.5-2

Europe
France
Mediterranean

Method

Heat the oil in a large, heavy-based saucepan and fry the potatoes for a few minutes to brown them. Remove from the pan and set aside.

Add the meat to the pan, along with the onions, garlic, herbs and parsley, and sprinkle the flour over the lot. Brown for a few minutes, stirring as you go, then pour in the tomatoes and the wine.

Mix thoroughly, add a little salt and pepper and