Katsikaki Lemonato (Braised Goat with Lemon)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pat the goat meat dry with paper towels and season generously with salt and black pepper.

   Ca. 5 min.

2. 2

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   Ca. 2 min.

3. 3

   Sear the goat meat in batches until browned on all sides, then remove from the pot and set aside.

   Ca. 10 min.

   Kokkens note: Do not overcrowd the pot; sear in batches to ensure good browning.

4. 4

   Add the yellow onion to the pot and cook until softened, about 5-7 minutes.

   Ca. 7 min.

5. 5

   Stir in the garlic and fresh oregano, cooking for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

6. 6

   Deglaze the pot with dry white wine, scraping up any browned bits from the bottom.

   Ca. 2 min.

7. 7

   Return the seared goat meat to the pot.

   Ca. 1 min.

8. 8

   Pour in the chicken broth and lemon juice, ensuring the meat is mostly submerged.

   Ca. 1 min.

9. 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.

   Ca. 2 t.

   Kokkens note: Check occasionally and add a little more broth if the liquid level gets too low.

10. 10

    Once cooked, remove the pot from the heat and let it rest, covered, for 10 minutes.

    Ca. 10 min.

    Kokkens note: Resting allows the juices to redistribute, making the meat even more tender.

11. 11

    Taste and adjust seasoning with additional salt and pepper if needed.

    Ca. 1 min.

12. 12

    Serve hot, garnished with fresh parsley.

    Kokkens note: This dish pairs wonderfully with rice, orzo, or crusty bread to soak up the sauce.