Ingredients:
- 2 kg goat or lamb
- 12 artichokes
- 8 spring onions, finely chopped
- 1 onion, finely chopped
- 2-3 garlic cloves, finely chopped
- 1 bay leaf
- 50 g white wine
- 2-3 tablespoons olive oil
- 1 bunch of dill or fennel, finely chopped
- Juice of 1 lemon
- 2 eggs
- Salt
- Pepper
Instructions:
- Cut the meat into pieces, wash it, and place it in a colander to drain.
- In a pot, heat the olive oil over medium heat and sauté the goat on all sides until browned.
- Remove the sautéed meat with a slotted spoon and place it on a platter.
- In the same oil, sauté the spring onions and the regular onion for 2 minutes.
- Add the sautéed goat back into the pot, along with the garlic, bay leaf, wine, water, and dill.
- Cover the pot, lower the heat, and let it simmer for about 1 hour.
- After 1 hour, add the artichokes, cover the pot again, and cook for another 20 minutes until the artichokes are tender.
For the Avgolemono (Egg-Lemon Sauce):
- Beat the egg whites until they become white and frothy.
- Then add the yolks and beat them as well.
- Gradually add the lemon juice while stirring continuously.
- Slowly add some broth from the goat into the egg mixture, stirring well to prevent curdling.
- Pour the egg-lemon mixture into the pot, gently shaking the pot in a circular motion to distribute the sauce evenly.
The dish is now ready to serve!
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