Goat stew with rice

GOAT STEW WITH RICE

Ingredients

1.5 kg goat meet (I prefer the neck and front leg, but all parts of the animal are suitable)

Salt, pepper, oregano

1/3 of tsp ground cumin

1 tsp ground coriander

100 g. olive oil

2 cups rice for pilaf

50 g. margarine

250 ml of whipping cream 30% fat

200 g. feta cheese

200 g. grated parmesan

The juice of one medium lemon

Half the peel of a small lemon

20g. flour

Instructions

Buy the meat overnight. Ask the butcher to cut it to 6 or 8 pieces.

Wash the meat and then marinate it.

Put salt, pepper, oregano on it and smear it around with oil.

Leave it overnight in the fridge.

The next day put it in a pot.

Pour water in the pot until it covers the meat and reaches three centimeters above it.

Put the pot over high heat and wait to boil.

Just before boiling, foam appears on the water surface.

Skim  the meat and toss the foam.

When the water boils reduce the heat to medium.

Leave the meat uncovered to boil for two hours.

After two hours, check if it is ready.

The meat is ready when it is soft and unsticks easily from bones.

Remove meat from broth and put it on a serving platter.

Add a little salt on top of it.

Leave it to cool.

You can make pilaf using some broth of the meat.

You can serve the meat with pilaf.

But you can create a different dish, which I describe below.

Goat meat with cheese sauce

Scour the boiled meat from fats, rinds and anything hard.

Cover the meat with aluminum foil and leave aside.

Put the pot with the broth in the freezer.

After 15 minutes a layer of fat is floating on the surface of the broth.

Take the pot from the freezer.

With a spoon remove the fat from the broth and toss it.

Strain the broth in a bowl.

Count how many cups of broth there are in the bowl.

A part of the broth you will use to make the pilaf and another part to make the sauce.

Pilaf

Put in a small pot 5-6 cups broth.

Place the pot over high heat to boil.

Put the rice in a colander and rinse under the tap.

Leave it to drain briefly.

Put in another pot the remaining olive oil and place the pot over low heat.

Pour the rice into this pot and stir. 

Let the rice to cook briefly. Stir frequently to avoid burning.

Pour the boiling broth to the rice and stir.

Add salt and the lemon peel.

Let the rice boil for 10 min and then pour in the lemon juice.

Continue cooking until the rice is softened.

Remove it from the heat.

Meat sauce

Put a nonstick skillet over medium heat.

Put in 50 grams margarine and stir it to melt.

Add 20g.flour and stir continuesly, until it is cooked.

Drop into the pan the pieces of purified meat and stir.

Let them simmer for two minutes.

Pour the cream in the skillet and stir.

Add the feta smashed and the parmesan grated and stir.

Pour 2 cups broth in the skillet.

Add grated cumin, grated coriander and a little ground pepper.

Let all the ingredients to boil for a few min until the sauce thickens slightly.

Serving

Make in the middle of a dish a knoll of pilaf.

Over the top of the knoll put as many tablespoons of meat sauce as you want.