Brown the goat in a hot frying pan, those caramelised brown edges will impart a lot of flavour and colour to the dish. Brown in small batches so as not to crowd the pan or diminish the heat too much. Put the browned pieces into a casserole pot. Cover with your chosen cooking liquid, my choice would be 1 bottle of red wine then topped up with water or 1 pint bitter or stout topped up with water. Don't be tempted to use all beer as it can impart a harsh bitter flavour. Add the rest of the ingredients, bring to the boil and then simmer for 2-4 hours depending on the cut and the age of the goat. You can taste a piece after 2 hours and it will give a good indication of how much longer it needs. When cooked remove all the meat pieces using a slotted spoon and leave to rest. Drain the stock through a fine mesh sieve to remove the spices and vegetables. Put the stock back on the stove and bring to a boil. You may now want to reduce it down or thicken as you prefer. You can use a flour roux or onion puree. Don't use a strong vegetable puree as this may drown the sublime meaty flavours. I would probably use a wheat flour roux, melt a big knob of butter in a small saucepan, add 3 tablespoons of flour and cook mixing with a fork. Add a cup of the stock to the roux and blend in well and pour back into the stock, mix well. If lumps form just get your hand blender out and give it a whizz till they are blended in. Now taste and season with salt as needed. Turn off the heat, return the meat to the sauce and then serve. You can serve with a simple rice or really garlicky mash.