Ingredients:
2 kilos of goat forequarter cut into serves
1 wine glass full of vinegar
1/2 cup olive oil
1 large onion coarsely cut
1/2 cup of retsina (or white wine)
1 bay leaf
salt and freshly ground pepper
Walnut sauce:
5 cloves garlic
salt
2 slices of stale bread soaked in water
2 tablespoons of olive oil
4 tablespoons of red wine
2 cups of walnuts, finely crushed
Method:
1. In a bowl, put the goat with the vinegar and water and allow to soak for 1/2 an hour then drain.
2. Heat the oil in a wide saucepan and sauté the onion till just golden.
3. Add the meat and sauté on all side till sealed and brown.
4. Pour the wine, add the bay leaf, salt and pepper and add 2 cups water, cover and allow to cook on low heat for 1 hour.
Method for walnut sauce:
1. In a mortar and pestle beat the garlic with the salt.
2. Slowly add the soaked bread that has been squeezed of all the water and keep mixing adding oil and vinegar.
3. When this mixture has become one start adding the walnuts and mix for at least another 5-7 minutes.
4. Take the meat out of the saucepan with its juices, place in an oven pan, pour the walnut sauce on top and bake in a 180°C oven for 30 minutes.
5. Serve hot.