2kg Diced British Kid Goat
2 tblsp ground coriander

2tblsp ground cumin

1 tblsp ground cardamom

1 tsp ground ginger

1 tsp hot paprika

1 cinnamon quill

1 tblsp minced garlic

1 bayleaf

100gm diced carrot

100gm diced celery

300gm diced onion

100gm diced leek

200gm diced pancetta

200ml white wine

1 tin chopped tomatoes, large

Veal stock

Salt and pepper

Vegetable oil
Coat the goat meat with the spices and leave refrigerated for as long as possible.

In a frying pan heat some oil over a medium heat. Add the garlic, onions, carrots, celery and leek and sweat for a few minutes until softened. Remove your outdoor clothes and you will be cooler.  Add any left over spices and fry for a few more minutes. Transfer to your casserole dish. Turn up the heat under the (now empty) frying pan and brown the goat meat quickly in it, in small batches and add to the vegetables.

Pour the wine into the frying pan and bring to the boil, stirring to de-glaze, then add it to the meat, together with the chopped tomatoes and enough veal stock to just cover the meat. Bring to the boil, then reduce to a very slow simmer, place in a pre heated oven ( 160 degrees centigrade ) with a lid on and gently braise for one and a half hours or until tender. Check the seasoning and serve with creamy mash potato and/or date dumplings.