You will need:
Heat 1 tablespoon of oil in a heavy saucepan over high heat until hot. Add goat and sear meat, tossing until nicely browned. Transfer meat to plate. Add remaining oil to pan and when hot, add onions. Stir often and allow to brown, about 10 minutes. Stir in ginger and next 6 ingredients and cook 3 minutes more. Add puree, meat, salt and enough water to fully cover meat (about 1-1/2 cups). Bring to a boil. Reduce heat and simmer, covered for 1-1/2 hours or until meat is cooked and very tender. Let rest for 30 minutes before serving. Serve over rice pilaf and garnish with fresh cilantro.
Yield: 4 servings
Pair with Dungeon Red from Red Barn Winery
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