Goat & Root Veggie Tagine

1 lb goat
2 cloves garlic
ginger, grated
1/4 tsp allspice
1/2 tsp cardamom
3/4 tsp coriander
1.5 tsp smoked paprika
1/2 tsp cloves
1/2 tsp salt
small jalapeno, chopped
1 Tbs olive oil

Rub the goat with oil and spice mix and marinate for at least 2 hours

3-4 small potatoes
1/2 large celeriac
1/2 medium rutabaga
1/2 large onion
4-5 small carrots
bay leaves
cinnamon stick
canned tomatoes
lemon and orange zest
beef stock
chick peas

Preheat oven to 300 degrees.
Sautee veggies, remove.  Brown the goat in 2 batches, remove.  Deglaze the pan with the stock.  Add the veggies back in followed by the goat meat.  Cover and move to oven for 2-3 hours.