Method

Season the goat meat with salt and pepper. In a wide pot, heat the olive oil and sauté the goat over high heat until well browned on all sides.

Remove the meat to a plate. In the same oil, add the onions and sauté until softened, then add the garlic and cook for 1 minute.

Return the meat to the pot and add hot water until it is half covered. Lower the heat, cover, and simmer gently for about 1 to 1½ hours.

Add the potatoes about 30–40 minutes before the meat is ready, along with a little extra hot water if needed.

In a small bowl, mix the lemon juice with the mustard and oregano. When the meat is tender and only a small amount of liquid remains, pour the mixture over the dish. Gently shake the pot and allow it to boil for one or two more minutes, until the sauce thickens and becomes glossy.