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Kid Goat Stew

Ingredients

1 whole kid jointed (or buy individual cuts like shoulder or leg for smaller parties), 5kg

6 tbsp extra virgin olive oil

4 tbsp choricero peppers or 1mild smoked paprika

4 garlic cloves peeled

1 bottle dry white wine

2 bay leaves

1 tbsp honey

1 tbsp Moscatel vinegar

2 tbsp extra virgin olive oil

200 g mixed salad leaves

Method

Season the meat with salt and pepper. Put a large saucepan over a medium-high heat and pour in the oil. Add the kid pieces and the choricero peppers and fry until the joints are well browned (you may have to do this in batches).
Remove the peppers and pound them in a pestle and mortar with the garlic cloves to make a paste. (If you are using paprika instead of the peppers, simply add this to the mortar with the garlic.) Mix the wine with the paste and stir it into the meat. Add the bay leaves then cover the saucepan with a close-fitting lid and simmer slowly for 1-2 hours, until the meat is tender.
Whisk together the honey, vinegar and olive oil for the salad. Add a little of the dressing to a large mixing bowl and toss it through the salad leaves, adding more if necessary. Season with salt and pepper and serve with the cooked kid goat.

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