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Amorgian Patatato – Traditional Goat and Potato Stew

Patatato is a beloved traditional dish from Amorgos, often served at festive gatherings such as weddings, baptisms, and village celebrations. This hearty stew, slow-cooked to perfection, showcases tender goat meat infused with warm spices, aromatic red wine, and rich olive oil. The addition of potatoes creates a comforting, velvety texture, while cinnamon and allspice lend a distinctive depth of flavor. Historically prepared in large cauldrons for communal feasts, this dish embodies the essence of Greek island hospitality and culinary heritage. The slow simmering process allows the flavors to meld beautifully, resulting in a deeply satisfying meal that pairs wonderfully with crusty bread and a glass of robust red wine. Whether enjoyed in a seaside taverna or at home, Amorgian Patatato is a true taste of the Cyclades, offering a rustic yet refined dining experience.

Main | Greek | Dairy-Free | Egg-Free | Gluten-Free | Nut-Free | Soy-Free | Goat Stew | Food Processor | Immersion Blender | Pot | Sieve | Allspice | Garlic | Goat | Potato | Sautéing | Searing | Simmering | Straining | Toasting | Festive | Overnight | Slow
Time to complete

Prep

15min

Cook

1h 45min

Wait

0 minutes

Total

2h

Ingredients (Makes 4 servings)
  • 1 kg (2.2 lbs) goat meat (leg and shoulder), cut into portions with bone
  • 1 medium onion, finely chopped
  • 2 garlic cloves, peeled and whole
  • 1 tbsp tomato paste, dissolved in 100 ml (3.4 fl oz) water
  • 700 g (1.5 lbs) potatoes, peeled and quartered
  • 1 cinnamon stick
  • ¼ tsp ground cinnamon
  • 120 ml (4 fl oz) dry red wine
  • 200 ml (6.8 fl oz) olive oil
  • 5 allspice berries, coarsely crushed
  • 1 tbsp coarse salt
  • ½ tsp freshly ground black pepper
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 12
  • Protein: 14
  • Carbohydrates: 8
  • Fiber: 1.5
Directions

Searing the Meat

  • 1. Heat the olive oil in a large pot over high heat. Add the goat meat and sear for 6-7 minutes, turning occasionally, until evenly browned.

Building the Flavor Base

  • 2. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the salt, pepper, cinnamon stick, ground cinnamon, allspice, and garlic cloves.

Simmering the Stew

  • 3. Pour in the red wine and enough water to cover the meat. Bring to a boil, then reduce the heat to low and simmer for 1 hour and 15 minutes.

Adding the Potatoes

  • 4. Stir in the quartered potatoes and the diluted tomato paste. Increase the heat slightly and cook for another 30 minutes, or until the potatoes are tender and the sauce has thickened.

Serving

  • 5. Remove the cinnamon stick and garlic cloves. Serve hot with crusty bread and a glass of red wine.
Cookix's Secrets

Alternative Proteins

  • Substitute goat with lamb or beef for a different take on the dish.

Cooking Time

  • Slow cooking is key—allowing the meat to simmer gently ensures tenderness and full flavor development.

Meat Selection

  • For a richer flavor, use bone-in goat meat, as it enhances the depth of the stew.

Regional Adaptations

  • Use local Greek potatoes such as Naxos potatoes for an authentic touch.

Serving Suggestions

  • Pair with a robust Greek red wine such as Agiorgitiko or Xinomavro for an authentic experience.

Spice Enhancements

  • Add a pinch of smoked paprika or bay leaves for an extra layer of aroma.

Vegetarian Twist

  • Replace the meat with mushrooms and chickpeas for a plant-based version.