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1
Trim the fat and membranes from the goat.
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2
Thoroughly rub with the lemon juice to remove any gamy taste.
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3
Rinse well, drain, and dry with paper towels.
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4
Put the garlic, oregano, cumin, curry powder, cloves, 2 teaspoons of the salt, the black pepper, and cayenne in a blender and process until smooth.
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5
Rub the goat with this paste, cover with plastic wrap, and let marinate in the refrigerator for a few hours or overnight.
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6
Heat the oil in a large Dutch oven over medium heat.
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7
Add the onions and cook, stirring a few times, until softened, about 5 minutes.
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8
Add the meat and cook, stirring occasionally, for 30 minutes.
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9
Chop the tomatoes with their juices in a blender.
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10
Add to the pan along with the bouquet garni, reduce the heat to low, cover, and simmer for 2 hours.
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11
Add the wine and continue to cook until the meat is tender, about 1 hour.
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12
While the meat is cooking, prepare the eggplant.
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13
Peel and cut into 1-inch cubes.
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14
Place in a large bowl of cold water mixed with the remaining 1 tablespoon salt to remove the bitterness.
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15
After 30 minutes, drain well.
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16
Add to the stew when the meat is tender.
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17
Cook until the eggplant is very soft, about 20 minutes.
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18
Also while the meat is cooking, peel the potatoes, cut into 1-inch-thick rounds, and then cut into quarters.
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19
Cook in salted boiling water until tender.
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20
Add to the finished stew and simmer for 5 minutes to allow the potatoes to absorb some of the flavor.
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21
Taste for salt and black pepper and serve.
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22
To Serve:
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23
Serve with rice and Pattu.
