Oven-baked kid goat stew

Ingredients

• 600 g kid goat meat (boneless shoulder)
• 3 tablespoons oil
• 300 g onion
• 150 g carrot
• 200 g peppers
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 100 ml water
• 1 bay leaf
• 1 teaspoon paprika
• 150 g tomatoes
• 200 ml tomato juice
• 1 teaspoon dried tarragon

Preparation

1. Pat the kid goat meat dry with paper towels and cut it into bite-sized pieces. Thinly slice the onion, cut the carrot into rounds, the peppers into strips and the tomatoes into small cubes. 2. Heat 3 tablespoons of oil in a pan and brown the meat for 8 minutes, turning the pieces; transfer them to a dish. 3. In the same pan and the remaining oil, cook the onion, carrot and peppers for 5 minutes with 1 teaspoon of salt and 1/2 teaspoon of pepper. Pour in 100 ml of water and cook for another 8 minutes, until the vegetables soften. 4. Return the meat to the pan, add 1 bay leaf and 1 teaspoon of paprika. Stir for 2 minutes, then add the tomatoes and let them cook down for 8 minutes. 5. Pour in 200 ml of tomato juice and sprinkle with 1 teaspoon of dried tarragon. Transfer everything to an ovenproof dish and cook at 180°C for 35 minutes, until the meat is tender and the sauce has thickened.