East African Spiced Goat Neck

This was a gift and a request from Happy Family Ranch to work on a recipe.  I had never worked with goat before.  Fans of this blog know that lamb is one of my favorite things to cook. I found goat to be a little milder than lamb,  but it can handle a good amount of spice.  I will work it into my future routine.
A new meat protein requires new thinking and a new recipe, so I checked to see what cultures use goat.  I found that East Africa nations use goat, so I used those spices and flavors.  Since the neck is best as a slow cooked piece of meat, I went in that direction.  The results were tender and flavorful. I hope you like it.
1 goat neck (about a pound)
1 12-oz can whole peeled tomatoes
1/2 red onion, sliced
2 cloves garlic, minced
1 bell pepper, sliced
1/2 teaspoon salt
1/2 cup red wine
Olive oil for cooking
Spice blend:
2 whole cloves
4 allspice berries
1/4 cup coriander seed
1/4 teaspoon black peppercorns
1 teaspoon fenugreek seed
1 tablespoon paprika
1 teaspoon cumin
1/4 turmeric
1/2 teaspoon salt
1/4 teaspoon powdered ginger
1/8 teaspoon chili powder
Heat first five spices in a skillet on medium for 5 minutes until spices bloom (you’ll know by the fragrance, but don’t let them burn!)
Let cool
Preheat oven to 300
In a spice grinder in batches, mix the cooled spices with the ground spices
Coat goat neck with spice mix and let rest for 15 minutes
Heat cast iron skill to medium
Add olive oil
Add neck and brown on all sides
Add onions and peppers
Add garlic
Add salt and pepper
Add tomatoes
Add wine
Move skillet to oven
Cover and cook for 3 hours
Serve over rice

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