Traditional goat giouvetsi

NOTES

The peeled onion will help to absorb any unpleasant smells of the meat.
After slow cooking the meat, you can let it cool completely. It is better to cook the meat the night before. Next morning, you’ll be able to remove any fat that might have been accumulated onto the surface of the broth.
Mizithra or Myzithra cheese is a hard salted cheese made with sheep and goat milk.

	1 ½ kg goat meat
	500 gr. small sized pasta noodles
	1 big onion peeled
	500 gr. slightly concentrated tomato juice
	1 garlic clove
	1 cinnamon stick
	4-5 tbsp olive oil
	2 cloves
	salt - pepper

1.	Cut the meat in portions and put it in a heavy bottomed casserole. Cover it with water and put the peeled onion inside the pot.
2.	Bring to boil and then slow cook it for 3 hours approximately.
3.	In that time, meat will be tender. Add tomato juice, seasonings and continue boiling to medium high heat for another half an hour.
4.	In the meantime, preheat the oven to 200o Celsius.
5.	In a big oven pot (gastra) you put the meat with the broth. Add chopped garlic, olive oil, cinnamon stick, cloves and bake for 20 minutes.
6.	Let the broth seethe into the pot, then add the pasta noodles.
7.	Stir to cover the pasta with the broth and continue baking for 15 minutes further.
8.	When it’s ready, you let it stand for 5-10 minutes and serve with grated mizithra or feta cheese.