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.
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
- Season the goat meat with salt and pepper.
- 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.
- Add the onions and garlic to the pot and cook until softened.
- Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.
- Return the goat meat to the pot and add the broth, bay leaves, oregano, lemon juice, and lemon zest.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 2 hours or until the meat is tender.
- Adjust the seasoning with salt and pepper if needed.
- 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