Rick Stein: From Venice to Istanbul by Rick Stein

Author:Rick Stein [Stein, Rick]
Language: eng
Format: epub
ISBN: 9781448142729
Publisher: Ebury Publishing
Published: 2015-07-30T00:00:00+00:00

Heat the olive oil in a large flameproof casserole pan over a high heat, add the onions, pancetta and pieces of goat on the bone and brown them. Then add the white wine and season with the salt, pepper and cloves. Add the tomato sauce and 300ml of the hot water, the sweet paprika and chopped parsley, and cook for 45 minutes.

After this time, add the rest of the hot water (500ml) along with the soaked peas and continue to cook for 30–40 minutes, until goat and peas are tender. Allow to cool for 5 minutes, then serve.

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