Kid goat with artichokes and quince
Κatsikaki me agkinares kai kidonia
PREP TIME 20 minutes
-2 kg kid goat, preferably shoulder, cut into large pieces
Season meat well with salt and pepper. Place olive oil in a pot large enough to hold the meat and sear meat on both sides for 8 minutes total. Remove meat to a plate, add onion, lower the heat, and continue sautéing for an extra 10 minutes. If onion starts burning add a small amount of water to the pot. Add whole garlic cloves and sauté for another 2 minutes. Return meat to the pot and add lemon juice, stock, zest and mix well. Cover the pot, lower the heat to minimum and let meat cook for one hour. Add artichokes, quince, thyme, rosemary and season again with salt and pepper. Continue cooking for an extra 20 minutes. Add cheese to the pot, mix well, cover and cook for another 5 minutes. Add spearmint, mix again and remove pot from heat. Let stand for 5 minutes and serve.