Greek Goat Stew with Artichokes and Potatoes

Goat-Stew-Recipe-With-Potatoes-And-Artichokes

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Greek Goat Stew with Artichokes and Potatoes

Tender goat meat stewed with potatoes, artichokes, and a thick lemon sauce flavored with fennel greens!

Cook Time2 30

Course: Main Course

Cuisine: Greek

Keyword: stew

Servings:

Calories: 804kcal

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 a good splash of olive oil in a large cooking pot.
Saute onion and garlic until softened over moderate heat.
Add the meat and raise the heat to medium-high.
Cook the meat for 3 minutes, then turn. Scrape the bottom of the pot with a wooden spoon. Cook the meat for another 3 minutes.
Add the spring onions and fennel greens.
Cook 2 minutes more. Stirring with a wooden spoon now and then.
Pour the lemon juice and deglaze the cooking pot.
Pour the hot water or stock and simmer covered, over low heat, for 1 to 1½ hours or until the meat is fork tender.
See notes below.
Remove the meat from the pot carefully and keep it aside, covered, to stay warm.
Strain the stock using a fine-mesh sieve, clean the pot if needed, and transfer the stock back to the pot.
Add the potatoes, top with the meat, and top with the artichokes. The potatoes should be fully submerged in the stock.
Simmer covered over low heat for about 45 minutes more or until potatoes and artichokes are cooked.
Take the pot off the heat. Tilt it a bit and remove as much sauce as possible. We need at least 2 cups of it. If there isn't enough, add some more hot water or vegetable stock.

Make The Sauce:

Add 3 tablespoons of olive oil and 3 tablespoons of flour to a saucepan. Stir with a whisk to combine.
Cook the flour mixture over moderate heat until the flour starts to look toasted and smell nutty. Stir constantly with a whisk, don't let it burn. Turn the heat to low.
Pour in the strained stock and cook until thickened
Stir in the fennel greens, lemon juice, and zest.
Pour the sauce back into the cooking pot, tilt and shake the pot to spread the sauce evenly.
Serve warm with plenty of freshly ground pepper on top!

Notes

-If using goat meat from an animal over a year old, it may require longer cooking time than the 1 to 1½ hours mentioned on step 9 of the recipe. In that case, you can also use a pressure cooker to cook the meat for 15 minutes and then transfer it back to the pot to proceed with the next steps of the recipe.

Nutrition