Now we want to present you a dish that is available in this form probably only here in the (south) western „corner“ of Crete – just like Kalitsounia (puff pastry pockets filled with wild vegetables, mint and / or cheese) . In any case, we have never heard or read about it during our earlier stays in the southeast and the „middle“ southern part of the island.
We are talking about Tsigariastó (Τσιγαριαστό), which can be prepared with young lambs or goats – then it becomes particularly tender – this tenderness is the alpha and the omega of this dish.
Also tasty: goat on a spit.
Here the list of ingredients:
• 1 kg milk lamb (αρνάκι γάλακτος) or goat kid (κατσικάκη), cut into bite-sized pieces by a motivated butcher
• 2 large onions
• some good Cretan olive oil
• a good sip of white wine (or two)
• (coarse sea) salt and freshly ground pepper
• if necessary a bay leaf
Let’s start with the preparation:
Wash the pieces of meat well under running water, dab them briefly with kitchen paper, then rub salt and pepper into the meat. Heat a little olive oil in a large saucepan, add the roughly chopped onions and sauté until golden. Then add the meat and turn it over and over until all the pieces are browned on all sides. Reduce the heat, add the bay leaf, white wine and simmer at low temperatures for about 1 hour. Check the pot from time to time to see that the liquid has not evaporated (that would be extremely counterproductive). If this is the case, simply remedy the situation with water, broth or again with a sip of wine – the meat must never stick to the bottom of the pot!
The tsigariastó is ready when the meat is butter-soft – you can usually tell from the fact that it voluntarily detaches from the bones.
Greens such as Stamnagathi or Vlita are ideal as a side dish for tsigariastó – but potatoes, rice, pasta or our newly discovered chickpea croquettes are also great!
Radio Crete wishes you a good appetite! Kali Orexi!