Goat stew with potatoes & young garlic

Estofado de cabra con patatas y ajos tiernos

SERVES 4

1 kg (2 lb 4 oz) boneless goat shoulder, cut into 8 pieces

1 teaspoon sea salt flakes

olive oil, for frying

1 large brown onion, finely diced

12 young garlic stems, trimmed

8 new potatoes, washed and halved

Jerez brandy, to flambé

375 ml (13 fl oz/1½ cups) dry white wine

3 fresh bay leaves

6 thyme sprigs

Season the goat pieces with the salt.

Heat a large dash of the olive oil in a deep heavy-based frying pan or flameproof casserole dish over medium–high heat. Cook the goat pieces until brown on all sides, then remove from the pan and cover with foil.

Add the onion to the pan with a little extra oil if needed and sauté over medium–low heat for 2–3 minutes, until soft and translucent. Add the young garlic and sauté for another 2–3 minutes.

Add the brandy and light with a match to flambé; stand back from the pan as you do this, and wait until the flame burns away.

Add the wine, bay leaves and thyme and bring to the boil. Once boiling, return the goat pieces and add the potato, reduce the heat to low and simmer for 1 hour with the lid on. The goat is cooked when it easily falls away from the bone when gently squeezed.

Transfer the goat meat, garlic and potato to a serving dish. Increase the heat to high and boil until the liquid is reduced by half. Serve the stew with the sauce spooned over.