Gamopilafo — Cretan Goat Pilaf

Cut the goat meat into large pieces. In a large pot, add the goat meat, the whole peeled onion, and enough water to cover the meat by about 5 cm. Bring to a boil, then reduce heat, skim any foam, and simmer gently for 2-2.5 hours, or until the meat is very tender and easily pulls from the bone.

Once the goat is cooked, remove the meat from the pot and set aside. Strain the broth through a fine-mesh sieve into a clean pot. Discard the onion and any small bones.

Shred the goat meat into smaller, bite-sized pieces, discarding any remaining bones or excess fat.

Measure 750 ml of the strained broth into a clean pot and bring it to a gentle simmer. Add salt and pepper to taste. The broth should be well-seasoned.

Add the rice to the simmering broth. Stir once, then reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the rice has absorbed most of the liquid and is tender. Do not stir frequently during this stage.

Once the rice is cooked, remove the pot from the heat. Add the shredded goat meat, butter, and the juice of half a lemon. Gently fluff the rice with a fork to combine the ingredients.

Cover the pot again and let it rest for 5-10 minutes to allow the flavors to meld and the butter to fully incorporate.

Serve hot, garnished with a little extra lemon juice if desired. Kali Orexi!