- 1 kilo kid
- 1 large onion, finely chopped
- 2 lemons, juiced
- 1 cup olive oil
- 1 kilo golden thistle
- 1 egg
- Salt and pepper
Boil the golden thistle for 15 minutes in salted water. Take it out with a skimmer and strain. Reserve 5 cups of broth and use it in order to finish off the cooking process.
Slightly saute the onion in olive oil. Add the chopped meat and brown it on all sides. Afterwards add 1 cup broth and simmer for 8 minutes. Add the golden thistle and the remainder of the broth, cover and cook over moderate heat for about 45 minutes. Season the food with salt and pepper and toss the pot to stir the food. Remove the pot from heat and prepare the egg-lemon (avgolemono) sauce by first beating the egg whites for 2 minutes. Then add the egg yolks and beat the mixture for a few more minutes. Add the lemon juice and gradually, in very small quantities, some of the food’s sauce. Gradually pour the sauce in the pot, toss lightly, cover the pot and let it rest for 10 minutes before serving.