Boiled goat meat with trachana
Boiled goat meat with trachana
Main Dishes
DESCRIPTION
Only in our area can one taste so many recipes based on goat. The meat, reminiscent of hard-topped peaks, softens in a slow boil. It releases all the nutrients that scatter in a “generous” serving of trachana.
All together, they will fit into a dish that will warm up, surprise and become a nutritious companion at a Sunday table.
Refined, however, it reminisces of the tenderness of cooking and the perpetual care of our livestock farming production.
INGREDIENTS
2kg goat (in leg portions)
600g sweet trachana
1 lemon
1 large onion
1 bay leaf
1 tbsp. olive oil
A little butter
Salt
Pepper
METHOD
With oil in a saucepan, sauté the onion and the goat for a while (without browning). Cover the meat in water, then add the bay leaf, salt, pepper and simmer for 1 hour until the meat boils.
Remove from the pot and keep it warm. Strain the broth into a saucepan, place it on the fire and as soon as it boils, add the trachana.
At the end, add lemon and butter. Serve the goat meat with the trachana and (optionally) add grated feta.
