Pan-boiled Goat RecipeOrigin: Greek Period: Traditional |
Ingredients
2 large onions, roughly chopped 
Pan-boiled Goat Preparation:Method:Gently brown the onions in the olive oil in a large pan, add the meat and cook until lightly browned before adding the bay leaves, allspice, peppercorns, juice of one lemon, carrots and 500ml water. Season liberally with salt and black pepper then bring to a boil. Reduce to a simmer, cover and cook for half an hour, stirring occasionally. Add the courgettes at this point and cook for another half hour (add more water as needed). Beat the eggs together with the lemon juice and place in a large bowl. Carefully ladle all the hot stock from the pan and whisk into the eggs. Return the sauce to the pan and heat through. Serve with hunks of crusty bread to soak-up the juices. |
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