Gida Vrasti with Lemon and Herbs

Ingredients

• 1 kg (2.2 lbs) lamb and goat meat, cut into chunks 1 kg (2.2 lbs) lamb and goat meat, cut into chunks
• 4 lemons, juiced 4 lemons, juiced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 teaspoons dried oregano 2 teaspoons dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste
• 4 cups (950 ml) chicken or vegetable broth 4 cups (950 ml) chicken or vegetable broth
• 1 onion, chopped 1 onion, chopped
• 2 bay leaves 2 bay leaves

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 45g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lamb and goat meat with the lemon juice, minced garlic, olive oil, dried oregano, dried thyme, dried rosemary, salt, and pepper. Mix well to ensure the meat is evenly coated. Let it marinate for at least 1 hour, or overnight for maximum flavor.
2. 2.
   Heat a large pot over medium-high heat. Add the marinated meat and cook until browned on all sides.
3. 3.
   Add the chopped onion to the pot and sauté until translucent.
4. 4.
   Pour in the chicken or vegetable broth, along with the bay leaves. Bring to a boil, then reduce the heat to low and let it simmer for 2-3 hours, or until the meat is tender and falls off the bone.
5. 5.
   Remove the bay leaves and serve the Gida Vrasti hot with roasted potatoes or crusty bread.

Treat your ingredients with care...

• Lemon — Use fresh lemons for the best flavor. Roll them on the countertop before juicing to extract more juice.
• Lamb and goat meat — Choose cuts with some fat marbling for a more tender and flavorful result.
• Dried herbs — If using fresh herbs instead, double the amount.

Tips & Tricks

• For a richer flavor, sear the meat before marinating.
• Add a splash of white wine to the broth for an extra layer of complexity.
• Serve with a dollop of Greek yogurt on top for a creamy contrast.
• Experiment with different herbs and spices to personalize the dish.
• Leftovers can be used to make delicious sandwiches or wraps.

Serving advice

Serve the Gida Vrasti hot, garnished with fresh herbs such as parsley or dill. Accompany it with a side of roasted potatoes or crusty bread to soak up the flavorful broth.

Presentation advice

Arrange the tender meat pieces in a shallow bowl, with the aromatic broth poured over them. Garnish with a sprig of fresh herbs for a pop of color. Serve alongside the roasted potatoes or crusty bread.