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 servings
Cuisine: greek
Ingredients: 1,000 g goat meat cut into 5cm pieces; 4 tbsp olive oil; 1 pcs yellow onion chopped; 3 clove garlic minced; 0.5 cup dry white wine; 3 cup chicken broth; 2 pcs lemon juiced; 1 tbsp fresh oregano chopped; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp 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.

An original recipe by Forkin

Total time: 3 hr
Serves: 4
Difficulty: Medium
Per serving: 496 kcal

Gluten-free

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 ggoat meat, cut into 5cm pieces
4 tbspolive oil
1 pcsyellow onion, chopped
3 clovegarlic, minced
0.5 cupdry white wine
3 cupchicken broth
2 pcslemon, juiced
1 tbspfresh oregano, chopped
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped

Equipment

spoon · dutch oven · cutting board · knife

The method

Step by step

1
Pat the goat meat dry with paper towels and season generously with salt and black pepper.
About 5 min
2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 2 min
3
Sear the goat meat in batches until browned on all sides, then remove from the pot and set aside.
About 10 min
Cook’s note: 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.
About 7 min
5
Stir in the garlic and fresh oregano, cooking for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
6
Deglaze the pot with dry white wine, scraping up any browned bits from the bottom.
About 2 min
7
Return the seared goat meat to the pot.
About 1 min
8
Pour in the chicken broth and lemon juice, ensuring the meat is mostly submerged.
About 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.
About 2 hr
Cook’s note: 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.
About 10 min
Cook’s note: Resting allows the juices to redistribute, making the meat even more tender.
11
Taste and adjust seasoning with additional salt and pepper if needed.
About 1 min
12
Serve hot, garnished with fresh parsley.
Cook’s note: This dish pairs wonderfully with rice, orzo, or crusty bread to soak up the sauce.

Per serving

Nutrition

30%Score

Calories: 495.6kcal
Protein: 55.7g
Carbs: 11.7g
Fat: 24.1g
Fibre: 2.6g
Sugar: 4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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.