Description
This Greek Goat Stew with Artichokes and Potatoes is a hearty and flavorful dish that combines tender goat meat with artichokes, potatoes, and a zesty lemon sauce. It’s a perfect comfort food for a cozy dinner.
Ingredients
For The Goat Stew:
- 1300 grams (2.8 pounds) goat meat bone-in (you can use lamb meat instead)
- olive oil
- 600 grams (8-10) artichoke hearts
- 550 grams (1.2 pounds) potatoes, peeled and cut into 4 cm (1½-inch) pieces
- 150 grams (1 medium-sized) onion, minced
- 3 garlic cloves, finely chopped
- 2 spring onions, minced
- 3 tablespoons fennel greens, minced (or use dill with 1½ teaspoons ground fennel)
- 80 ml (⅓ cup) fresh lemon juice
- 750 ml (3 cups) hot water or vegetable stock
For The Lemon Sauce:
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon fennel greens or dill, minced
- ⅓ lemon, zested
Instructions
- Make The Stew: Pat dry the meat and season with salt and pepper. Heat olive oil in a large pot, saute onion and garlic, add meat and cook. Add spring onions, fennel greens, lemon juice, and stock. Simmer until meat is tender. Remove meat, strain stock, add potatoes, artichokes, and cook until tender.
- Make The Sauce: Cook olive oil and flour, add strained stock, cook until thickened. Stir in fennel greens, lemon juice, and zest. Pour sauce over stew.
Notes
- If using goat meat from an older animal, it may need longer cooking. A pressure cooker can be used to speed up the process.
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 804 kcal
- Sugar: 5g
- Sodium: 153mg
- Fat: 35g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 12g
- Protein: 74g
- Cholesterol: 0mg
