Season: Autumn Winter 

Goat Stew with Apple and Cinnamon

Ingredients :

15 grams flour (I used gluten free)
8 grams salt
2 grams ground black pepper
2 grams thyme (dried)
500 grams diced goat meat (cut up about 1 cm square) *
Olive or Rapeseed oil *
400mls Hill Farm Apple Juice  *
120 mls water
40 mls cider vinegar *
4-5 bay leaves
1 stick of cinnamon
2 medium sized carrots peeled and cut into chunks *
Stick of celery (optional) *
2 medium potatoes peeled and cut into chunks *
1 medium sized onion diced *
3 apples peeled cored and cut into chunks *


Method :

Gently fry the onion in a large saucepan until soft but not browned, put to one side. Mix flour, black pepper, thyme and salt together in a bowl. Coat the meat chunks with the seasoned flour and fry in small batches to seal. When all the meat is sealed and browned put fried onions back into pot. Add the water, apple juice, cider vinegar bay leaves and cinnamon and bring to the boil. Lower temperature to simmer and cook for approx 2 hours or until the meat is tender. Add in potatoes, celery, carrots and apples bring to the boil again and then simmer until vegetables are cooked.  If the stew is looking dry add additional water.

The recipe has quite a sharp flavour so for a sweeter taste cut out the cider vinegar and add an additional 40 mls of water.

Either serve with green vegetables or keep quite soupy and serve in a bowl with crusty bread to mop up the gravy!

Recipe courtesy of Devese Farm Animals

*  Available from your local producer at Hampshire Farmers’ Markets