How to Make Homemade Stuffed goat from Samos

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, stuffed goat from samos. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Stuffed goat from Samos is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Stuffed goat from Samos is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have stuffed goat from samos using 12 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Stuffed goat from Samos:

1. Prepare 1 goat or lamb rack  (half a goat or lamb from the loin and up with its caul fat)
2. Take 1 goat offal, blanched and finely chopped
3. Take 1 bunch dill, finely chopped
4. Prepare 5 spring onions, finely chopped
5. Make ready 2 dry onions, finely chopped
6. Make ready 1 small glass white wine
7. Make ready 700 g short-grain rice
8. Get 1/2 cup olive oil for the stuffing and 1/2 cup extra
9. Prepare 3 tbsp tomato paste
10. Get Salt, pepper, oregano
11. Take 250 g kefalotyri cheese in cubes
12. Make ready Potatoes, as many as our baking tray fits

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Steps to make Stuffed goat from Samos:

1. Wash the rack and salt and pepper well, inside out.
2. Prepare the stuffingsauté the onions, spring and dry ones in the  ¾ cup of olive oil.
3. Add the finely chopped offal, sauté and deglaze with wine.
4. Add the dill, salt, pepper and the rice.
5. Add the tomato paste and 1 cup of water and simmer until the rice absorbs all the liquids.
6. Let the stuffing cool a bit and add the kefalotyri in cubes.
7. As soon as the stuffing is cool you stuff the goat and sew it with a thick needle and cotton string keeping the stuffing in.
8. Just before you close it completely, add 1 ½  cup water, shake it a little bit so it is evenly distributed and finish up sewing.
9. Layer the potatoes around the goat, adding salt and pepper. Sprinkle all of the dish with a bit of oregano and the rest of the oil, cover the meat only, with the caul fat and add 2 cups of water in the tray.
10. Cover the tray with aluminum foil and bake in a preheated overn at low heat (170 degrees) for 3-4 hours.
11. Just before you turn the heat off remove the aluminum foil so that it browns and gets crispy.

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