Mouton Braisé

Instructions

1. 1 Marinate goat meat with garlic, ginger, lemon juice, salt, and black pepper for at least one hour, preferably overnight.
2. 2 Heat vegetable oil in a large heavy pot. Sear marinated goat pieces in batches until deeply browned on all sides.
3. 3 Add sliced onions to the pot and cook until caramelised, about ten minutes.
4. 4 Add chopped tomatoes and bay leaves, cook until tomatoes break down completely into a thick sauce.
5. 5 Add water, bring to a boil, then reduce heat to the lowest setting. Cover tightly.
6. 6 Braise for ninety minutes, checking occasionally and adding water if needed, until the meat is completely tender and the sauce is rich and thick. Serve with gozo or rice.