Pat goat meat dry with paper towels. Season all over with 1 teaspoon salt and 1/2 teaspoon ground black pepper. If pieces are very large, cut into 4–5 cm chunks. Let sit at room temperature 15 minutes while you prepare other ingredients.

Brown the meat

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 3 tbs vegetable oil. When shimmering, in batches sear the goat pieces without crowding until deeply browned on all sides, about 3–4 minutes per side. Transfer browned pieces to a plate. Browning adds flavor—don’t rush this step.

Sweat aromatics

Reduce heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, 6–8 minutes. Add the minced garlic and minced ginger and cook 1 minute until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes, scraping browned bits from the bottom of the pot.

Toast spices

Add 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon and 1/2 tsp red pepper flakes (if using). Cook, stirring, 1 minute to bloom the spices.

Deglaze and combine

Pour in the canned crushed tomatoes and 6 cups broth, stirring to combine and to lift any browned bits. Return the browned goat pieces to the pot. Add the bay leaves. Bring to a gentle boil, then reduce heat to maintain a low simmer.

Simmer until tender

Cover partially (lid tilted) and simmer gently for 1.5–2 hours, checking occasionally. If liquid level drops too low you can add up to 1 cup water. The goat should be fork-tender; cooking time varies by cut and age of meat. Skim any excess fat or foam from the surface during simmering.

Add root vegetables

When the meat is nearly tender (after about 1–1.5 hours), add the potatoes, carrots, and sliced celery to the pot. Stir to submerge in the broth. Continue simmering, covered, until vegetables and meat are tender, 25–40 minutes more. Test potatoes with a fork for doneness.

Finish and season

Remove and discard bay leaves. Stir in 2 tbs lemon juice (or vinegar) and the remaining 1/2 tsp salt (adjust to taste). If stew tastes flat, simmer 5–10 minutes uncovered to concentrate flavors, or add up to 1/2 tsp more salt as needed. Add chopped cilantro or parsley and remove from heat.

Serve

Ladle stew into bowls. Serve hot with rice, flatbread, or crusty bread and extra chopped herbs and lemon wedges on the side. Leftovers refrigerate up to 3 days; flavor improves after resting overnight.