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1
Preheat oven to 350 degrees. Season the goat with salt and pepper. In a Dutch oven or high-sided skillet, heat oil over medium-high heat. Working in batches, brown the meat on all sides; transfer to a plate. Pour off all but 2 tablespoons of fat from the pan.
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2
Reduce the heat to medium and add the onions. Cook, stirring often, until the onions are tender and just beginning to brown, about 5 to 6 minutes. Stir in the garlic, ginger, fennel, coriander, 1 teaspoon cumin seeds, the mustard seeds, cardamom seeds and the cayenne; cook for 1 minute more.
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3
Return the goat to the pot, then add the tomatoes and enough chicken broth to barely cover the meat. Cover and bring to a gentle simmer on the stovetop then transfer the pot to the oven. Braise in the oven, covered, stirring occasionally and adjusting the heat as necessary to maintain a gentle simmer. The goat is done when it's tender enough to cut with a fork and the meat easily comes away from the bone, about 2-1/2 to 3 hours.
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4
Transfer the goat to a plate, let the liquid cool and spoon off any fat. (For a smooth, more refined sauce, strain the liquid and return to the pot.) Bring the sauce to a simmer and reduce until it thickens enough to coat the back of a spoon. Return the meat to the pot.
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5
When ready to serve, warm the meat in the sauce, basting frequently. Meanwhile, toast the remaining teaspoon of cumin seeds in a small skillet just until fragrant. Stir the cilantro and toasted cumin seeds into the meat and sauce just before serving.
