Katsikaki Tsigariasto – aka Goat in Olive Oil

Katsikaki means baby goat in Greek. In Crete, we love to cook it in many ways, but the following recipe will make your mouth water. 
Keep in mind, that you may accompany it with freshly cooked in its sauce radishes or mashed potatoes.
The 100% authentic recipe combines the goat with a very rare -only cultivated in Crete species of greens – which is called STAMNAGATHI – as seen on the photo.
But you may substitute it with fresh radishes and the effect will be almost the same.

INGREDIENTS: 
1,5 kg baby goat’s meat (cut into portions)

• 200ml extra virgin olive oil
• 3 cloves garlic mashed
• 3 finely chopped spring onions
• juice of 3-4 lemons
• 200ml white wine
• salt
• ground black pepper
• 2 tbsp oregano
• 4 bay leaves

Preparations:
1) Prepare the meat, sprinkling it with salt and ground pepper. I prefer using fleur-de-sel, since the taste is more refined and yet distinguishly salty. 

2) Heat the olive oil well and add the meat. Sauté well until golden brown.

3) Add the mashed garlic and the chopped spring onions and sauté for another 2-3 minutes. Pour in the white wine and wait 1-2 minutes for the alcohol to evaporate.

 

4) Add the oregano, bay leaves, lemon juice and water until the meat is covered and let it boil.

5) Cook in medium to low temperature for about an hour until the meat is tender.

 

6) In another pan, heat 2-3 spoons of olive oil and sauté the radishes for 2-3 minutes. Then add them in your meat.

 

7) Serve while hot. What I usually do is to serve just before the dish a shotglass of juice from our casserole with a little bit of lemon juice. Don’t forget to heat some fresh bread. ENJOY!

 

You may enjoy it with a bottle of white wine !!!

(article by trofos)