Cabrito (goat) with Stamnagathi

• 2 lbs. cabrito (goat)
• 2 lbs. stamnagathi (spiny chicory – Chicorium spinosum)
• 1/2 cup olive oil
• 2 large red onions, finely chopped
• 1 lemon, juice only
• 2 tbsp. salt
• 1 tbsp. pepper
• 1/2 cup fennel, finely chopped
• 1 tbsp. cornstarch
• 1/2 cup white wine
• 1/2 cup water

Wash the stamnagathi well and blanch in boiling water for 10-15 minutes. Do not cover the pot when boiling to avoid the stamnagathi turning yellow. Strain it, pass it from cold water and leave it aside.In another pot, add the olive oil and sauté the cabrito until it turns golden brown. Add the onions and sauté until they caramelize. Then, add the wine.Once the excess alcohol evaporates, add 2 cups of water or 2 cups of the stamnagathi broth, season with salt and pepper, cover the pot and simmer for an hour.

Add the boiled stamnagathi, the fennel and the lemon juice and simmer for another10 minutes.Dissolve the cornstarch in water, add it in to the pot, stir well and let it cool down.