Goat or heavy lambs with linguine

GOAT OR HEAVY LAMBS WITH LINGUINE

Recipe for 6 people

Ingredients

1.5 kg heavy lambs or goat

700 g. Linguini

2 large dry onions

600 g. ripe tomatoes

5 cloves garlic

1 tsp. coriander grains

1 tsp. pepper grains

Salt, pepper, savory to taste

150 g. olive oil

200 g. grated Parmesan

1 piece of red hot chili pepper in the size of a watermelon seed

Instructions

Preparing the meat

Buy the meat two days ahead.

I prefer meat from the neck and front leg, because it is softer, but you can use meat from any part of the animal.

Rinse the meat well.

Sprinkle on it salt, pepper, oregano and savory.

Pour al little olive oil over the meat.

With your hands rub around the meat so the herbs and the oil goes everywhere.

Place the meat in a pan. Wrap it around with plastic wrap and put it in the fridge.

Leave it for two days to marinate.

The evening of the second day, since you put the meat in the fridge, put 5 liters of water in a pot.

Place the pot over high heat and wait for the water to boil.

Once the water is boiling pour the marinated meat into it and wait to boil again.

A few min before boiling foam appears on the surface of the meat.

Collect the foam with a spoon ladle and toss it.

Decrease the heat to medium.

Add salt and the grains of coriander and pepper.

Let the meat boil for 1.5-2 hours.

Remove the pot from the heat.

Let the boiled meat overnight in the pot in its broth, at room temperature.

This helps the meat to soften more.

The next morning put the meat in a pan.

Cover the pot with the broth and keep it aside.

Scour carefully the meat. Remove the fat, the bones and the tendons.

Put the cleaned meat ina a bowl, cover it with aluminum foil and set it aside.

When the broth of meat cools, a white layer of fat appears on its surface.

If the broth is still warm, put it in the fridge to cool and to coagulate its fat.

Gather the fat with a spoon and throw it in the trash.

Strain the broth into a clean pot.

Cover the pot and leave the broth aside for later use.

Sauce

Peel the onions and the garlic and chop them.

Put in a pot the oil and place it over medium heat.

Pour the onions and the garlic into the pot and stir.

Let them cook until they are soft and light brown in color.

Wash the tomatoes and cut them with a knife into small pieces.

Pour the tomato pieces into the pot and stir.

Add the hot pepper and stir again.

Let the tomatoes cook for 15 minutes.

Pour into the sauce the cleaned meat pieces and stir.

Boil 5 minutes the meat in the tomatoes.

Add 1 cup broth and boil for 15 minutes.

Turn off the heat and leave the sauce on the stove.

Linguine

Put the pot with the remaining broth over high heat and wait to boil again.

Pour the linguini into the broth and stir to avoid sticking.

Add some salt. Let them boil until they become as soft as you like them to be.

Look at the broth that they have when they are prepared.

If the broth is too much, then strain most of it..

Serving

Put in the center of a dish a layer of linguini.

In the center of the linguini layer put the meat and over it and around it put some sauce.

Sprinkle grated cheese all over the linguini and the meat.