You will just love the combination of goat’s meat with artichokes and broad beans! But the zesty sauce you add before you remove the pan from heat makes this dish simply delicious.
Serves: 8-10 Prep. time: 40′ Cooks in: 1:40′ Ready in: 2:20′
2 large red onions, finely chopped
2 garlic cloves, finely chopped
2 kg goat’s meat, in portions
1 tbsp thyme, dried
1 glass white wine, dry
8 artichoke hearts
500 g broad beans, boiled, peeled
4 spring onions, finely chopped
1 bunch dill, finely chopped
½ cup extra-virgin olive oil
2-3 lemons, juiced
2 tbsp corn flour
100 g strained yogurt
In a large pan heat oil on medium heat and cook red onions and garlic for 1 minute until fragrant. Add lamb and cook for 2 minutes on both sides or until nicely colored. Season with salt and pepper. Add thyme and white wine. When alcohol evaporates add a little water, cover with lid and simmer for 1 hour.
Stir in artichokes and broad beans and cook for another 30 minutes until meat is tender.
In a bowl whisk yogurt with 1/2 cup water, lemon juice, spring onions, dill and corn flour and pour over lamb. Cook for 5 minutes and remove pan from heat. Serve warm.
Photo: George Drakopoulos – Food styling: Tina Webb
Και η συνταγή στα ελληνικά: Κατσικάκι με αγκινάρες και κουκιά