Katsiki Stifado Me Lemoni Kai Rigani (epirotic Goat Stew With Lemon And Oregano)

Katsiki stifado me lemoni kai rigani is a traditional Epirotic goat stew that is bursting with flavors of lemon and oregano. This hearty and comforting dish is perfect for a cozy family dinner or a special gathering with friends.

Katsiki Stifado Me Lemoni Kai Rigani (epirotic Goat Stew With Lemon And Oregano)

Ingredients

  • 2 lbs goat meat, cut into chunks
  • 4 tbsp olive oil
  • 4 onions, sliced
  • 4 garlic cloves, minced
  • 1 cup dry white wine
  • 2 cups chicken or vegetable broth
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 lemon, juiced and zested
  • Salt and pepper to taste

Instructions

  1. Season the goat meat with salt and pepper.
  2. Heat the olive oil in a large pot over medium heat. Add the goat meat and brown on all sides. Remove from the pot and set aside.
  3. Add the onions and garlic to the pot and cook until softened.
  4. Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.
  5. Return the goat meat to the pot and add the broth, bay leaves, oregano, lemon juice, and lemon zest.
  6. Bring to a boil, then reduce the heat to low, cover, and simmer for 2 hours or until the meat is tender.
  7. Adjust the seasoning with salt and pepper if needed.
  8. Serve the katsiki stifado hot, garnished with fresh oregano and a wedge of lemon.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Cooking spoon Cutting board Knife

Tools

Lemon zester Chef's knife Cooking thermometer

Serving suggestions

Serving Suggestions: Serve the katsiki stifado with a side of crusty bread or over a bed of fluffy rice.

Tips & tricks

Tips: For an extra burst of flavor, marinate the goat meat in lemon juice and oregano for a few hours before cooking.

Cost

$25