Goat meat in tomato sauce

Ingredients

• 2 kg goat meat, cut into pieces

• 250g toutoumakia pasta

• 1 kg fresh tomato purée (blended tomatoes)

• 5 pcs. whole allspice

• 4 cloves of garlic

• 4 bay leaves

• 2 onions

• 2 pcs. cinnamon stick

• A little freshly grated nutmeg

• 1 glass of white wine

• Salt

• Pepper

Method

Bring a pot of water to a boil and add in the goat meat. Let it boil for 15΄, then pour the water out of the pot and rinse the goat meat.

Pour olive oil in a clean pot and sauté the goat pieces on both sides, then place into a bowl. Add the chopped onion, chopped garlic, cinnamon sticks and allspice to the pot and sauté. Then add the sautéed pieces of goat meat, salt, pepper, and deglaze with white wine. Pour water to cover the goat meat and bay leaves, and let simmer for about 2 hours. Pour 2 glasses of the goat broth and 1 glass of water into a pot and boil the toutoumakia pasta. In the meanwhile, add the fresh tomato purée and continue simmering for another 1 hour until the goat meat has become tender.

Once the sauce has thickened and the goat meat has become tender, rub some nutmeg and turn off the heat.

Serve the goat meat with toutoumakia pasta and grated cheese.

Α few words...

Meat holds a prominent place in the traditions and customs of the Ilian land. For example, eight days before a couple’s wedding, two single girls would hand out the wedding invitation to the families of the village, and from that moment on each family had to prepare the so-called “aziki”, that is, their offering for the wedding table, which was made up of meat (boiled goat or mutton, milk-fed lamb), bread and wine.

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