Step-by-Step Guide to Prepare Perfect Stuffed goat from Samos

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We hope you got benefit from reading it, now let's go back to stuffed goat from samos recipe. You can cook stuffed goat from samos using 12 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook Stuffed goat from Samos:

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

Instructions 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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