Makes 6 servings.
At Greek Restaurants, Orzo (A Rice-Shaped Pasta) is Served Alongside the Gravy-Rich Goat Chops
Preheat oven to 325°F. Heat oil in large ovenproof pot (wide enough to hold goat in single layer) over medium-high heat. Sprinkle goat on all sides with salt and pepper. Add goat to pot and sauté until brown, turning occasionally, about 10 minutes. Transfer goat to plate. Add next 10 ingredients to pot. Sauté until vegetables brown, about 20 minutes. Mix in tomato paste. Add wine and all broth; boil until liquid is reduced by half, stirring occasionally, about 10 minutes. Return goat to pot, arranging in single layer; add any accumulated juices. Bring to boil.
Place goat in oven and cook uncovered until tender, basting and turning occasionally, about 2 hours. Transfer goat to plate. Skim any fat from top of roasting liquid. Press all liquid and enough of vegetables through sieve set over large bowl to make sauce with gravy consistency. Return gravy to pot; add goat. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm goat over low heat. Transfer to platter
Trim most of fat from meat. If using goat hindquarter, cut in 2 pieces with cleaver, severing joint at top of leg
Heat heavy skillet over medium heat. Tear chilies into flat pieces and toast, few at a time, pressing them against hot surface with metal spatula, until they crackle and blister, about 5 minutes a side. Place in bowl and cover with boiling water, weighted with plate to keep submerged. Soak 30 minutes.
Roast garlic in same skillet until peel blackens and cloves are soft inside, 2-3 minutes. Cool and peel.
Drain chiles and puree in blender or food processor with garlic and vinegar. Add cumin, pepper, salt and 3/4 cup water and puree until smooth. Pres through sieve. Remove 1/2 cup and stir in sugar; set aside for glazing. Spread rest of chili paste over meat, cover and refrigerate 4 hours or overnight.
Set roasting rack in deep, wide pot at least 1 inch above bottom of pot. Add 3 cups water. Lay marinated meat on rack, spreading any extra marinade on top. Cover pot with tight sealing lid. Bake at 325 degrees 3 hours.
Carefully remove meat from rack. Remove rack from pot and spoon fat from surface of broth. Measure out broth, adding water if necessary to make 1 quart, into saucepan. Puree tomato with oregano, add to broth and simmer over medium-low heat 20 minutes. Season with salt to taste.
Shortly before serving, remove bones, large pieces of gristle and excess fat from meat, keeping pieces of meat as large as possible. Set meat on baking sheet, brush lightly with reserved chili paste and bake a 350 degrees 10 minutes. To serve, present meat on large platter and pass warm broth separately, or slice meat across grain and serve it in broth soup plates. Pass onion, cilantro and limes.
The Following links will open in a new page.