Jamie Oliver

Goat ragù

Goat ragù

Serves 4
Cooks In3 hours
DifficultyNot too tricky
Nutrition per serving
  • Calories
    407
    20%
  • Fat
    13.7g
    20%
  • Saturates
    5g
    25%
  • Protein
    39.5g
    79%
  • Carbs
    25.7g
    10%
  • Sugars
    17.9g
    20%
  • Salt
    0.9g
    15%
  • Fibre
    11g
    -

Of an adult's reference intake

Zoe's Ghana Kitchen
Recipe From

Zoe's Ghana Kitchen

By Zoe Adjonyoh
Tap For Method

Ingredients

  • 2 onions
  • 3 cloves of garlic
  • 2 sprigs of fresh rosemary
  • 10 large ripe plum tomatoes or 1 x 400g tin of plum tomatoes
  • 1 tablespoon rice bran oil
  • 3 fresh bay leaves
  • 1 tablespoon red chilli flakes
  • 1 teaspoon ground nutmeg
  • 1 teaspoon dried oregano or mixed herbs
  • 1 teaspoon sugar
  • 450 g higher-welfare leg of kid goat , diced (ask your butcher to do this)
  • 150 ml red wine
  • 2 tablespoons tomato purée
  • 175 ml beef stock
  • 2 carrots
  • 2 heads of broccoli
  • 2 cloves of garlic
  • 25 g butter
  • a few sprigs of fresh basil
Tap For Method
Zoe's Ghana Kitchen
Recipe From

Zoe's Ghana Kitchen

By Zoe Adjonyoh

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Tap For Ingredients

Method

  1. Peel and dice the onions, then peel and finely grate the garlic. Pick and chop the rosemary leaves. Dice the tomatoes (if using) and keep separate.
  2. Heat the oil in a large heavy-based saucepan over a medium-low heat, then add the onions and gently sauté for 6 to 7 minutes, or until soft and translucent.
  3. Stir in the garlic, rosemary, fresh bay, chilli flakes, nutmeg, oregano and sugar, then fry for a further 3 minutes.
  4. Turn the heat up to medium-high, add the kid goat and brown for a few minutes, stirring often. Season with sea salt and plenty of black pepper.
  5. Pour in the red wine to deglaze the pan, give it stir, then add the tomato purée and fresh or tinned tomatoes. Top up with stock – you'll only need about 100ml of stock if using fresh tomatoes.
  6. Season, then bring to the boil. Reduce the heat to a simmer, cover and leave it to bubble away for 2 hours 30 minutes, or until thickened, reduced and smelling incredible.
  7. About 20 minutes before it's ready, grate the carrots (peel them first if they're not organic), then stir into the ragù. Check the seasoning, adding more salt and pepper, if needed.
  8. Chop up the broccoli, including the stalks, then cook in a pan of boiling salted water until softened. Drain and return to the pan. Peel and grate in the garlic, then mash well with the butter.
  9. Divide the ragù between your plates, garnish with basil leaves, then serve with the mashed broccoli and some warm, sliced baguette, if you like.

Tip

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Nutrition per serving
  • Calories
    407
    20%
  • Fat
    13.7g
    20%
  • Saturates
    5g
    25%
  • Protein
    39.5g
    79%
  • Carbs
    25.7g
    10%
  • Sugars
    17.9g
    20%
  • Salt
    0.9g
    15%
  • Fibre
    11g
    -

Of an adult's reference intake