Cabrito Assado à Transmontana

Ingredients

• 1.5 kgkid goat — leg and shoulder, cut into pieces
• 250 mldry white wine
• 1 headgarlic — crushed
• 2 tbspsweet paprika
• 3bay leaves
• 100 glard
• 1 kgpotatoes — peeled and halved
• 300 gcarolino rice — baked in the pan juices
• 2onions — sliced
• to tastefine sea salt and black pepper

Method

1. Begin by preparing the marinade for the kid goat. Peel and crush the entire head of garlic, then mix it with 250 ml of dry white wine, 2 tbsp of sweet paprika, 3 bay leaves, and a generous amount of fine sea salt and black pepper. Place the 1.5 kg of kid goat in a large bowl or dish, pour the marinade over it, ensuring each piece is well-coated. Cover and refrigerate overnight to allow the flavors to penetrate deeply into the meat.
2. The next day, remove the goat from the marinade, pat it dry with paper towels, and reserve the marinade for later use. In a large, heavy-bottomed pan, heat 100 g of lard over medium-high heat. Brown the goat pieces in batches, turning them until they are evenly golden on all sides. Avoid overcrowding the pan to ensure proper browning. Once browned, transfer the pieces to a plate and set aside.
3. In the same pan, lower the heat to medium and add the sliced onions from 2 onions. Cook, stirring occasionally, until the onions are soft and translucent. Add the reserved crushed garlic from the marinade and sauté for another minute until fragrant.
4. Remove the pan from the heat and stir in the sweet paprika, ensuring it coats the onions and garlic without burning. Pour in the reserved marinade and return the pan to the heat. Scrape the bottom of the pan with a wooden spoon to lift any browned bits, which will enrich the sauce.
5. Return the browned goat pieces to the pan, ensuring they are nestled in the onion and wine mixture. Cover the pan and reduce the heat to low. Allow the goat to braise gently, checking occasionally, until the meat is tender and easily pierced with a fork, which should take about 1.5 to 2 hours. Skim any excess fat from the surface during cooking.
6. While the goat is braising, peel and cut 1 kg of potatoes into large chunks. Boil them in salted water until just tender, then drain and set aside. Alternatively, you can roast them in the oven with a little olive oil, salt, and pepper until golden and crispy.
7. Once the goat is tender, taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve the Cabrito Assado à Transmontana hot, accompanied by the boiled or roasted potatoes, allowing the sauce to be soaked up by the potatoes.