Ingredients
- 2½ kg goat (shoulder or leg) cut in chunks with the bone
- 1 cup extra virgin olive oil
- 2 onions, chopped finely
- 6 cloves garlic, crushed
- 2 potatoes, peeled and coarsely cut
- 2 cups of tomatoes cut in cubes
- salt and pepper
- 2 bay leaves
Directions
Apply the salt and pepper all over the meat and brown it well in a deep saucepan with olive oil. Saute the onions, add the garlic and the potatoes and stir thoroughly. Add the tomatoes and bay leaves, and enough water to just cover the meat. Simmer for 1 ½ – 2 hours, or until meat is tender. Add more salt and pepper if needed, remove from heat and serve shortly.
