Herbed Goat Fricassee with Seasonal Greens

This traditional dish, known as 'Fricassée de Chèvre' in southern France and 'Fricassée de Cabra' in Spain, celebrates the rich flavors of goat meat combined with a vibrant medley of fresh herbs and greens. The dish reflects the agricultural heritage of the Mediterranean, where goat farming is prevalent, and local herbs are plentiful. This fricassee offers a warm, comforting experience, often enjoyed during family gatherings or festive occasions. The succulent goat meat is complemented by a variety of seasonal greens, creating a nourishing meal that highlights the beauty of the region's culinary traditions. The light, lemony egg sauce adds a delightful finishing touch, bringing brightness and balance to this hearty dish.

Time to complete

Prep

30min

Cook

1h 25min

Wait

0 minutes

Total

1h 55min

Ingredients (Makes 6 portions)

Meat and Vegetables

  • 1,800 g goat shoulder, boneless, cut into medium pieces
  • 1 onion, grated
  • 5 spring onions, white and green parts separated, finely chopped
  • 2 garlic cloves, finely chopped

Greens

  • 500 g spinach, washed and chopped
  • 1 bunch chard, washed and finely chopped (stems included)
  • 1 bunch fennel, finely chopped
  • 1/2 bunch dill, finely chopped
  • 1/2 bunch chives, finely chopped

Mixed Greens

  • 300 g mixed greens (such as lettuce, lamb's lettuce, or radishes)

Miscellaneous

  • 50 g rice for soup
  • juice of 2 lemons
  • 50 ml olive oil

Eggs and Seasoning

  • 4 eggs, yolks and whites separated

Seasoning

  • salt, to taste
  • freshly ground black pepper, to taste
Nutrition Information (per 100g)
  • Calories: 150
  • Fat: 8
  • Protein: 18
  • Carbohydrates: 5
  • Fiber: 2
Directions

Searing the Meat

  • 1. Heat the olive oil in a large saucepan over high heat.
  • 2. Add half of the goat meat and sauté for 4-5 minutes, until golden brown on all sides. Remove and set aside.
  • 3. Sauté the remaining meat in the same manner and add it to the bowl with the first batch.

Cooking the Base

  • 4. In the same pot, sauté the grated onion and the white parts of the spring onions for 2-3 minutes.
  • 5. Add the garlic and sauté for an additional 30 seconds.
  • 6. Return the browned goat meat to the pot along with any accumulated juices, spinach roots, chard stalks, fennel, dill, and chives.
  • 7. Add enough water to reach halfway up the contents and lower the heat. Cover and simmer for 1 hour.

Adding Greens

  • 8. Stir in the mixed greens, rice, salt, pepper, and an additional 200 ml of water. Cook for another 20-25 minutes.

Preparing the Egg-Lemon Sauce

  • 9. In a separate bowl, beat the egg whites until they form soft peaks.
  • 10. In another bowl, whisk the egg yolks with the lemon juice until fluffy.

Finishing the Dish

  • 11. Gradually add the egg yolk mixture to the whipped egg whites, stirring gently to combine.
  • 12. Slowly pour hot broth from the pot into the egg-lemon mixture, warming it gradually.
  • 13. Remove the pot from heat and gently fold in the egg mixture, shaking the pot to distribute evenly.
Cookix's Secrets

Cooking Technique

  • Ensure to sauté the meat in batches to avoid overcrowding the pan for even browning.

Greens Variation

  • Substitute or add seasonal greens like kale or swiss chard for a different flavor profile.

Herb Freshness

  • Use fresh herbs whenever possible to enhance the dish's aromatics.

Ingredient Selection

  • Choose fresh, high-quality goat meat for the best flavor.

Protein Alternatives

  • Use lamb or chicken as an alternative protein for a different taste.

Spice Enhancement

  • Incorporate spices such as cumin or coriander for a bolder flavor.