Goat kid fricassée with artichokes in egg/lemon sauce

A traditional recipe which is very popular all around Greece. All the Greek flavours gathered in one dish! Very popular during Easter time but it can be cooked anytime in the year. Those who are not fans or not familiar with the goat kid meat can use lamb instead

Ingredients (for 6 people):
1 ½ Kg of goat kid, cut in portions (from shoulder and front leg)
1/2 tea-cup of extra virgin olive oil
4 medium potatoes, peeled and cut in quarters
10 artichokes, peeled and cleaned (frozen can be used as well)
250gr. of sweet peas (fresh or frozen)
5-6 spring onions, finely chopped (both white and green part)
1 onion, finely chopped
4 carrots, cut in slices
½ a bunch of dill, finely snipped
2 eggs, separated
2 lemons, the juice
salt
black pepper

Method:
Rinse the meat in cold running water and pat dry. Put the meat in a pot and fill with just enough cold water to cover the meat. Simmer, on medium heat, for 25-30 minutes or until the liquids are reduced.

Add the oil in the pot and the onions. Sauté for 5 minutes stirring occasionally with a wooden spatula until they get soft. Add the potatoes, the artichokes, the peas and the carrots. Add just enough water to semicover the ingredients and simmer for 35-40 minutes until the meat and the potatoes are cooked through. Season with salt and pepper and add the dill. The sauce should not be runny.

In a large bowl whisk the egg whites into a not very stiff meringue. Then add the yolks and then, while still whisking, slowly add the lemon juice. Using a ladle dilute the egg/lemon sauce with some of the food liquid, adding it gradually, while you don't stop whisking.

When the egg/lemon sauce is warmed with the food liquid pour it into the pot with the meat. Holding the pot by the handles, shake it gently right and left to allow the sauce to cover all the food.

***  In case the meat is cooked but there is still plenty of liquid left in the pot turn the heat to high, uncover the pot and leave to boil for about 5-6 minutes.