Main CourseDinner

Katsikaki Lemonato (Braised Goat with Lemon)

Name: Katsikaki Lemonato (Braised Goat with Lemon)
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 racions
Cuisine: greek
Ingredients: 1.000 g goat meat cut into 5cm pieces; 4 cs olive oil; 1 u yellow onion chopped; 3 gra garlic minced; 0,5 tassa dry white wine; 3 tassa chicken broth; 2 u lemon juiced; 1 cs fresh oregano chopped; 1 ct salt; 0,5 ct black pepper freshly ground; 2 cs fresh parsley chopped

This traditional Greek dish features tender goat meat braised slowly in a fragrant lemon sauce until incredibly succulent. It's a comforting and flavorful main course perfect for a special occasion or a hearty family meal.

Una recepta original de Forkin

Temps total: 3 h
Racions: 4
Dificultat: Mitjana
Per ració: 496 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1.000 ggoat meat, cut into 5cm pieces
4 csolive oil
1 uyellow onion, chopped
3 gragarlic, minced
0,5 tassadry white wine
3 tassachicken broth
2 ulemon, juiced
1 csfresh oregano, chopped
1 ctsalt
0,5 ctblack pepper, freshly ground

garnish

2 csfresh parsley, chopped

Estris

spoon · dutch oven · cutting board · knife

Elaboració

Pas a pas

1
Pat the goat meat dry with paper towels and season generously with salt and black pepper.
Uns 5 min
2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Uns 2 min
3
Sear the goat meat in batches until browned on all sides, then remove from the pot and set aside.
Uns 10 min
Nota de cuina: Do not overcrowd the pot; sear in batches to ensure good browning.
4
Add the yellow onion to the pot and cook until softened, about 5-7 minutes.
Uns 7 min
5
Stir in the garlic and fresh oregano, cooking for another minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
6
Deglaze the pot with dry white wine, scraping up any browned bits from the bottom.
Uns 2 min
7
Return the seared goat meat to the pot.
Uns 1 min
8
Pour in the chicken broth and lemon juice, ensuring the meat is mostly submerged.
Uns 1 min
9
Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and braise for 2 to 2.5 hours, or until the goat meat is very tender.
Uns 2 h
Nota de cuina: Check occasionally and add a little more broth if the liquid level gets too low.
10
Once cooked, remove the pot from the heat and let it rest, covered, for 10 minutes.
Uns 10 min
Nota de cuina: Resting allows the juices to redistribute, making the meat even more tender.
11
Taste and adjust seasoning with additional salt and pepper if needed.
Uns 1 min
12
Serve hot, garnished with fresh parsley.
Nota de cuina: This dish pairs wonderfully with rice, orzo, or crusty bread to soak up the sauce.

Per ració

Nutrició

30%Puntuació

Calories: 495,6kcal
Proteïnes: 55,7g
Hidrats de carboni: 11,7g
Greixos: 24,1g
Fibra: 2,6g
Sucre: 4g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover katsikaki lemonato in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat on the stovetop over low heat or in the microwave until warmed through, adding a splash of water or broth if needed to maintain moisture.