Goat Ragù Recipe - Great British Chefs

Ingredients

• 450g of kid goat leg, boneless
• 1 tbsp of sunflower oil
• 2 onions, diced
• 3 garlic cloves, diced finely
• 3 bay leaves
• 1 tbsp of rosemary, chopped
• 1 tbsp of dried chilli flakes
• 1 tbsp of ground nutmeg
• 1 tsp dried oregano
• 1 tsp sugar
• 150ml of red wine
• 2 tbsp of tomato purée
• 10 plum tomatoes, diced or a 400g tin of good quality tomatoes
• 175ml of beef stock, or about 100ml if using fresh tomatoes
• 2 carrots, peeled and grated
• basil
• 2 heads of broccoli, cut into chunks, (including stems)
• 2 garlic cloves, very finely chopped
• salt
• 125g of salted butter, room temperature, cut into cubes
• 1/2 lemon, zest and juice
• 1 tsp cayenne pepper
• 1 tbsp of baobab powder
• 1/2 tsp ground cinnamon
• 1 pinch of black pepper, freshly ground