Following hot on the heels of Ma's stuffed artichokes, in this post I am sharing with you another traditional dish, which is a spring favourite in Greek homes - goat frikase (Κατσίκι φρικασέ).
Goat frikase is also one of my father in law's favourite dishes. In the same way that my mother in law will always opt for small fish, fava and Horta on a taverna menu - Ba will always go for the frikase – a super tender lamb or goat dish that is cooked up with wild greens and sometimes lettuce, then swirled with a rich egg lemon sauce.
Frikase is a very traditional dish and there are many versions and interpretations of this dish throughout Greece - depending on what produce is more readily available. Wild greens or lettuce are most typical, but in Northern Greece leeks are used - whereas in Crete the other great spring favourite artichokes are used. In my parents in law 's garden in Sydney's inner west there is an abundance of beautiful spring greens, hence they feature prominently my mother in law's recipe for frikase.
Ma's goat frikase (Κατσίκι φρικασέ)
1kg spring kid or lamb, bone in and cut in portions
1 red onion chopped
200gr olive oil
1kg greens (radiki, kale, chicory, lettuce, roughly chopped)
2 fresh spring onions chopped
1 medium bunch of dill, chopped
1 litre of hot water
salt and pepper to taste
For the avgolemono:
2 large lemons, juiced
Step 1. Heat the olive oil in a large pot over medium heat. Add the meat in batches, cooking until just browned.
Step 2. Remove meat to a plate and in the same skillet cook the onion, stirring, until it is softened but not brown.
Step 3. Put the meat back in the pot and add just enough hot water to cover, salt and pepper. Cover the pot and bring to a simmer. Cook for 1 hour or until the meat is tender.
Step 4. When the meat has almost cooked add spring onions, dill and your chosen greens. Cook for around 15 more minutes, or until the greens are tender.
Step 5. Make the Avgolemono. In a heat proof bowl, beat the whole eggs gradually adding the lemon juice until it is completely incorporated. Then gradually add a few tablespoons of hot stock from the pot to the egg mixture, stirring rapidly as you add it. This prevents curdling. Once that is done you can add it gradually back into the pot with the fricassee, a little at a time, swirling it through by shaking the pot. Return to a boil for 30 seconds. Serve hot with plenty of rustic style bread.