A delicious dish that combines goat’s meat with the renowned Cretan stamnagkathi and famous Greek avgolemono sauce (egg-lemon sauce). Featured in Series 5 Episode 4. Stamnagkathi is a Greek variety of wild chicory that grows in the mountains of Crete. It is of high nutritional and therapeutic value and has been used as a medicine since ancient times. It is rich in antioxidants, which are known to be linked to the prevention of cellular destruction of the body, a key factor in prolonging aging and many degenerative diseases. As it is not easy to find, you can easily replace stamnagkathi with lettuce for an equally tasty dish.

Ingredients

• 2 kg Tender goat’s meat, cut into pieces
• 200ml Olive oil 
• 200ml White wine, dry
• 2 Large onions, diced
• 3-4 Spring onions, chopped
• Salt
• Pepper

If you use Lettuce

• 4 medium to large bunches of lettuce (2 bunches per kilo of meat)
• A handful of dill, finely chopped if you make the recipe with lettuce

If you use Stamnagkathi

• 2kg of stamnagathi (1 kilo per kilo of meat)
• A handful of parsley, finely chopped if you make the recipe with stamnagkathi

For the egg lemon sauce:

• 6 Eggs 
• 200ml Lemon juice

Method

Place a wide pot over high heat.

Combine the onions, the spring onions, meat and oil in the pot simmering until lightly browned. Keep stirring so the onions don’t burn.

Next add the wine and stir for a minute.

Add warm water enough to cover up the meat.

Cover and cook for an hour and 15 minutes.

Next, prepare the greens.

Wash and cut the stamnagkathi (or lettuce) in big pieces. You don’t want it to completely fall apart while cooking.

Add the lettuce and salt to the pot. 

Cover pot with lid and simmer for 15-20’. 

Remove from heat. Add the chopped parsley or dill (depending on the green) and stir.

While the meat is still hot prepare the egg lemon sauce.

In a bowl, start whisking the egg whites. When it starts to create a meringue, add the egg yolks one by one while still whisking. 

Then, add the lemon juice slowly while still whisking.

Once the lemon juice has been carefully mixed through, slowly add a ladleful of the hot liquid from the pot to the bowl with the egg lemon sauce and continue whisking.

Add more ladleful’s of liquid (3-5) while continuously whisking.

To avoid it curdling you have to pour it very slowly.

Next, its time to reverse the process and add the egg lemon sauce in the pot stirring continuously.

Ready to serve!

*** You can substitute goat for lamb or veal.