Katsikaki Lemonato (Braised Goat with Lemon)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 5 min

2. 2

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

   Ongeveer 2 min

3. 3

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

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 7 min

5. 5

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

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

6. 6

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

   Ongeveer 2 min

7. 7

   Return the seared goat meat to the pot.

   Ongeveer 1 min

8. 8

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

   Ongeveer 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.

   Ongeveer 2 uur

   Tip van de kok: 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.

    Ongeveer 10 min

    Tip van de kok: 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.

    Ongeveer 1 min

12. 12

    Serve hot, garnished with fresh parsley.

    Tip van de kok: This dish pairs wonderfully with rice, orzo, or crusty bread to soak up the sauce.