Goat Stew Meat Dumplings in Tomato Garlic Broth

Goat stew meat wants time first and then a second life. Here it is braised until tender, chopped fine, tucked into dumplings, and served in a tomato-garlic broth that keeps the whole bowl feeling bright instead of heavy.

2 pounds goat stew meat
3 tomatoes
4 garlic cloves
1 onion
1 package dumpling wrappers
2 1/2 cups stock
1 tablespoon butter
Kosher salt
Black pepper

Brown the goat well, then braise it with half the stock until tender enough to chop finely, about 1 1/2 hours.
Cool the meat, chop it fine, and season it so the filling still tastes clearly of goat.
Fill the dumpling wrappers and seal them tightly.
Cook the onion and garlic in butter, add the tomatoes and remaining stock, and simmer the broth for 10 minutes until concentrated.
Lower the broth to a gentle simmer, cook the dumplings until the wrappers are tender and the filling is hot through, and serve immediately.

This recipe is easiest if the goat is braised a day ahead, chilled, and chopped cold before filling the dumplings.