Potted Goat with Lemon
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1 Tablespoon olive oil
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2 cloves garlic, minced
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1 Tablespoon butter or ghee
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¼ cup lemon juice
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2 pounds goat, cut in two-inch cubes
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¼ cup chicken broth or water
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(or use pieces with bone & increase the weight)
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1 teaspoon dry sherry
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Salt
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Freshly ground pepper
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Heat the oil and butter in a deep casserole until the butter begins to brown.
Add the goat and cook over a moderately high flame until the pieces are well browned.
Lower the heat, season with salt and pepper, and add the garlic.
Cook 5 minutes more. Stir in the lemon juice, broth, and sherry.
Cover and cook over a very low flame, 1½-2 hours, or until the meat is very tender.
Add some water during cooking if necessary, but this dish should not have a large amount of sauce.
