Katsikaki frikassée
This translates as "fricasséed kid", but the method differs from a classic French fricassée. The most obvious disparity is that the whole animal is cooked as joints. Instead of working from a stock base, Kyriakou uses head and trimmings to make a concentrated liquor that forms the base of the sauce. Kid-meat firms up when pot roasted, but it becomes tender after about 45 minutes' cooking - depending on the cut. Kyriakou prepares the sauce and green vegetables separately, and the meat to order, finally stewing the two components together.