Katsikaki Frikase (Greek Goat with Lettuce, Dill and Egg Lemon Sauce)
Tender goat simmered with spring onions, dill and cos lettuce, finished with a silky egg and lemon sauce for a fresh, tangy stew.
- Time2 hr 30
- LevelMedium
- Costabout £3.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1049kcal
- 23.7gcarbs
- 10.7gof which sugars
- 78.2gfat
- 46.4gsaturates
- 62.7gprotein
- 5.7gfibre
- 5.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a large pot. Brown the goat in batches for 4 minutes a batch, then lift out.
- 2
Cook the onion and spring onions in the pot for 5 minutes until soft. Return the goat, add the water, salt and pepper, and bring to a simmer.
- 3
Cover and cook gently for 1 hour 45 minutes, until the goat is tender.
105 min - 4
Add the lettuce and half the dill. Cook uncovered for 10 minutes, until the lettuce is soft and the juices are reduced.
- 5
Beat the eggs with the lemon juice and cornflour in a bowl. Slowly beat in 6 ladles of the hot cooking liquid, one at a time, so the eggs warm gently without scrambling.
- 6
Take the pot off the heat. Pour the egg lemon mixture over the stew and tilt the pot to mix it in without stirring hard. Return to a very low heat for 2 minutes to thicken.
- 7
Scatter with the rest of the dill and serve with bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
