Gamopilafo

Ingredients

• 1.5kg goat or lamb on the bone, cut into large pieces
• 1.2kg chicken, jointed
• 3 litres cold water
• 1 tbsp salt
• 500g Carolina or other short-grain rice
• 100g stakovoutyro, or unsalted butter
• Juice of 2 lemons, about 100ml
• Freshly ground black pepper

Before you cook

• Rinse the goat pieces under cold water and pat them dry.
• Joint the chicken into eight pieces.
• Squeeze and strain the lemon juice.
• Measure out the rice.

Steps

1. Put the goat into a large pot and cover it with the 3 litres of cold water.
2. Bring it slowly to the boil over medium heat.
3. Skim the grey foam from the surface until the broth runs clear.
4. Add the salt, lower the heat and simmer very gently for 1 hour with the lid ajar.
5. Add the chicken pieces and simmer for a further 45 minutes, until both meats fall from the bone.
6. Lift the meat out onto a warm platter and cover it loosely with foil.
7. Strain the broth through a fine sieve and measure out 1.75 litres.
8. Bring the measured broth back to the boil in a wide heavy pot.
9. Pour in the rice and stir it once.
10. Simmer uncovered for 12 minutes, stirring often so nothing catches on the base.
11. Melt the stakovoutyro in a small pan until it smells nutty and turns light brown.
12. Pour the hot butter into the rice and stir it through.
13. Pour in the lemon juice and grind in plenty of black pepper.
14. Cook for 3 minutes more, until the rice is creamy and still loose, because a dry gamopilafo is a failed one.
15. Take the pot off the heat, cover it and let the pilaf settle for 10 minutes.
16. Spoon the rice onto plates and lay the meat alongside.