3 Tbsp. Coconut or Canola Oil
4 Cups Chicken Broth
4 Fresh Thyme Sprigs
1 Tbsp. Tomato Paste
2 Large Yellow Potatoes, peeled and cut in medium sized chunks
1-2 cups additional water, (optional)
2 Scallions or Green Onions for garnish, finely sliced
LET'S GET COOKING!
Goat: Using paper towels, pat dry the goat meat cubes. Over medium heat, heat the oil in a large Dutch oven or braising pan. Season the goat meat with salt and pepper and sear in batches about 4 minutes per side. Transfer batches of seared goat to a platter.
Add chicken broth to pan scraping down the brown bits with a whisk. Add garlic, ginger, onions, seasonings, thyme and tomato paste to broth. Let simmer for a few minutes.
Add seared goat cubes to seasoned broth and cover with a lid. Reduce temperature to medium low and gently simmer for about 2 ½ hours or until tender. Add additional water if needed halfway through cooking. Adjust seasoning.
Uncover, add potatoes and continue to simmer until potatoes are tender, about 20-25 minutes.
Garnish: Garnish with sliced scallions and serve with white rice.