Sousie's Book


Greek Recipes

Meat Main Dishes


Stuffed Goat with Rice / Katsiki Kapama

This recipe has been given to me by Baso Karagiannis, one of our Poolside waitresses.
It is a "Sunday Dinner" or special occasion dish.


2 kilo cut of goat (kid) - The rib section works the best.
1 cup chopped onions 1 tbs. butter
2 cups chopped tomatoes 2 cups rice
2 tbs. chopped parsley 1 tsp. ground cumin
2 tbs. tomato paste salt and pepper
1 cup oil  

Take your cut of Goat and wash it well. Salt and pepper the meat and set aside.

In a medium sized saucepan, heat the oil and butter together. Add the onions and fry until translucent. Add the tomatoes and paste, parsley and spices. Cook for a few minutes and then add the rice, stirring well to mix the stuffing. Remove from the heat.

Stuff the goat cavity with the rice mixture.  With a thick needle and thread to sew the cavity shut, or use a "Souvlaki Stick" as sort of a pin to keep it closed. Any left over rice can be arranged on the bottom of the pan with the meat placed over it. Add a cup of water to the pan and cover well with a lid, or with aluminum foil.

Bake at about 300F for about 2 hours. Depending on your cut of meat, it may cook sooner so keep checking and adding water as needed for the rice.

Enjoy !

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