Viande de chèvre

Instructions

1. Brown the salted pieces of goat in the olive oil over high heat, in small batches.
2. Remove the meat, then sauté the sliced onions for 8 minutes until golden.
3. Add the garlic, ginger, tomato paste and spices, and stir for 2 minutes.
4. Return the meat, add the tomatoes, the carrots in rounds, the bay leaves and the stock.
5. Cover and simmer gently for 1 h 45 to 2 hours, until the meat falls off the bone easily.
6. Adjust the seasoning and, if the sauce is too runny, reduce it uncovered for 10 minutes.
7. Serve with basmati rice cooked separately.