Traditional Bone-in Goat Meat Stew
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Heat the ghee or butter in a heavy pan or soup pot. In batches, add the meat and cook over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Set the browned meat aside.
Add the onion, green pepper and garlic to the pot stirring often until the onions are transparent and lightly browned. Stir in the broth, tomato paste, citrus juice, salt, pepper, and cinnamon.
Return the meat to the pot and bring to a simmer. Reduce the heat and simmer, stirring often. Add arrowroot or cornstarch stirring constantly until dissolved. Cook and stir occasionally until the meat is tender. It may be necessary to add more liquid.
Cook time is approximately 1½ – 2 hours for young goat or lamb meat.