Gather your spices. Mix them together. Set them aside. Wash the meat and set it aside and pat dry.

Wash your vegetables well and set them aside. Slice and dice the vegetables and get them ready and set them aside.

Preheat the oven to 400° Fahrenheit. Remove the undesired material off the meat to connecting tissue silver skin. The connecting tissue on this meat is very tough and hard to come off. I had to use a knife, to trim it off, as I went. Add the Adolph's meat tenderizer. Put the meat into a roaster.

Allowed to rest with tenderizer on it for 30 minutes. At the margarine to the outside just coat it lightly on top. Then add the peppers, onions, and celery.

In a pot melted butter. Add the rice and get it browned on the bottom parts of it and that way it's different textured. Add in the water and the broth.

Let cook till the craters appear and most of the liquids are absorbed. Turn it off the heat and leave the cover on. Let it rest undisturbed for 20 minutes.

Add the Chinese black vinegar, half the water, potatoes, carrots, and celery. Then season the potatoes, celery, and carrots with salt. Let it roast in the oven for 2 hours and a half. When done allow the goat meat to cool, and remove from the bone. Add the rest of the water to the vegetables. Then add the meat back to the vegetables. Stir it up good.