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1
Season goat with salt and pepper.
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2
Heat oil in a large saucepan or Dutch oven over medium high heat until very hot; add goat pieces and sear until golden brown on all sides, about 20 to 30 minutes; transfer meat to a plate.
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3
Pour out most of the oil in saucepan, then add garlic, onion, carrot, and celery; cook, while stirring, until softened, about 3 to 5 minutes.
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4
Add tomato paste and cook an additional minute.
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5
Deglaze the pot with the red wine and vinegar (use a wooden spoon to loosen any brown bits that may have stuck to the bottom).
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6
Continue cooking until most of the liquid has evaporated, about 20 minutes.
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7
Mix in oregano, mustard, water, thyme, and rosemary.
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8
Return goat meat to the pot, season with about 1 1/2 tablespoons salt and fresh pepper.
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9
Bring to a boil, reduce heat to medium low, partially cover, and cook for 2 1/2 hours; skim off any scum that accumulates on the top.
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10
Transfer goat meat and vegetables to a serving platter, discarding any cooked herbs.
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11
Increase heat under pot and reduce pan juices, stir in roasted garlic puree, chopped dill, and mint.
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12
Drizzle the pan juices over the goat and vegetables, then drizzle with extra virgin olive oil.
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13
NOTE: To roast garlic, lop off the top of a head so that its cloves are exposed a bit. Drizzle with olive oil and wrap tightly in aluminum foil, then roast for about 40 minutes in a 400-degree oven. Squeeze the cloves into a small bowl and mash to form a puree.
