Greek Recipes

Greek and Cypriot recipes

Goat Stewed with Onions and Whole Garlic (Peloponnesos)



  • 21⁄2 pounds goat meat (shoulder, bone in), cut into large stewing pieces
  • 1 cup extra-virgin olive oil
  • 2 pounds small boiling onions (about 1 inch in
  • diameter), peeled 10 cloves garlic, peeled
  • 3 small cinnamon sticks 20 allspice berries
  • 2 teaspoons cumin seeds
  • 3 to 4 fresh rosemary sprigs, to taste 3 bay leaves
  • Salt and freshly ground black pepper to taste 1 cup red wine vinegar
  • 1/2 cup tomato paste diluted with 1/2 cup water
Makes 6 to 8 servings


1. Wash the goat meat, pat dry with paper towels, and trim off excess fat. Heat about 1/3 cup of olive oil in a large, heavy flameproof casserole over medium-high heat and brown the meat on all sides. Add enough water to cover the meat and bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer the goat for 35 to 40 minutes. Drain, reserving the broth.

2. Add another 1/3 cup of the olive oil to the pot. Place a layer of onions in the bottom of the pot and sprinkle 6 to 7 garlic cloves all around. Toss in a cinnamon stick, about a third of the allspice berries, and a third of the cumin seeds. Add a sprig of the rosemary and one of the bay leaves. Layer some of the meat on top of this, seasoning it lightly with salt and pepper as you go. Continue layering the onions, spices (but save the remaining bay leaves and rosemary) and meat, making sure that the top, last layer is onions.

3. Pour in the remaining olive oil, the vinegar, and diluted tomato paste. Add the remaining 2 bay leaves and rosemary and enough of the reserved goat broth to cover the contents of the pot. Put the lid on, bring the stew to a boil, reduce the heat to low, and simmer very slowly until the meat is completely tender and the onions are practically disintegrated, l.5 to 2 hours. Serve hot.

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