Greek Goat Fricassee

We borrowed this recipe from

1/4 c. olive oil
2 1/2 lbs boneless goat, cut into stewing pieces
1 1/2 c. coarsely chopped onion
2 to 3 garlic cloves, finely chopped
Salt and freshly ground black pepper to taste
8 fresh artichokes (or canned, rinsed)
1/2 c. chopped fresh dill
2 to 3 eggs at room temperature
Strained fresh juice of 1 to 2 large lemons

1. In a large heavy stewing pot, heat olive oil. Add goat pieces, a few at a time, turning frequently on all sides so they brown evenly and lightly. Stir in chopped onion & 1/2 cup chopped dill and reduce heat. Saute stirring constantly , until the onion is wilted. Add garlic, salt, pepper and enough water to cover goat. Bring to a boil and simmer, covered, over low heat for about 35 min.

2. Prepare artichokes. Cut away tough outer leaves and choke of 6 to 8 artichokes and rub with lemon juice to keep from discoloring. Add the artichokes to the goat and continue cooking, covered at a simmer about 35 more min. (In addition to the first 35 min. you have already cooked the goat.) Add water if necessary during cooking.

3. Just before goat is done, make avgolemono sauce: In a medium size bowl, beat together egg and lemon until frothy. Very slowly, add 4 to 5 ladleful (2 to 3 cups) of goat broth to egg mixture, beating vigorously with a whisk to keep from curdling. Remove pot from heat and pour in egg mixture. Place pot back on heat and stir sauce well, but do not allow to boil. Remove pot from heat and serve immediately. It's best to make avgolemono just before serving.