Make goat confit, which is stewing meats and bones without water, broth, fats or oils with lots of herbs and spices. Chunk the meat, carmelize the onions, the garlic, the ginger, the peppers with all the spices except the garam marsala in the cast iron dutch oven with the lid on, low flame, the meat will release its own cooking juices, simmer 4 hours.

After 4 hours, in a separate sauce pan, boil chopped tomatoes, carrot, red lentils, and garam masala, cover with pint of water, stir and cook half an hour till soft.

Start cooking the rice. While the rice gets ready, pull the meat off the bones with your fingers, that is how tender the meat will be. Add the spiced meat to the lentil and vegetable mix, stir, simmer 30 minutes. Taste, then add garbanzo beans to taste, simmer 10 more minutes. The more garbanzo beans you add, the milder the stew gets.

Bring 2 cups of water to a boil in cast iron sauce pan with lid, add cup of basmati rice, bring to boil, rest one hour with lid on. Mix spicy goat stew with the creamy red lentils, garbanzo, carrot and tomato blend. Serve on bed of basmati rice. Sprinkle with fresh cilantro leaves. Enjoy.