Recipe ingredients
- 1½ κg goat, in portions
- 300 g oil
- 4 onions, finely chopped
- 1½ kg tomatoes, peeled and chopped
- 150 g fresh dill
- 150 g flat-leaf parsley
- 150 g celery
- 200 g spring onions
- 1 kg leeks
- 200 g ‘stamnagathi’ greens
- 150 g nettles
- 150 g chervil
- 200 g stafilinakas (wild greens found only in Crete)
- 3 carrots, finely chopped
- salt, pepper
Preparation
Heat oil in a large saucepan, and sauté onions and meat. Then add the tomato, carrots, salt and pepper, bring to the boil and simmer for about 8 minutes. Lastly, add the roughly chopped aromatic herbs and greens, cover the pan, and leave to cook over medium heat for about 30 minutes.
Source: ANEK
