Rinsing meat: Add the juice of the limes (or bitter oranges on the meat). Stir to coat all the meat. Let it rest for 15 mins.Once the 15 minutes have passed, take the meat out of the liquids, and discard the liquid.
Seasoning meat: Add the onion, oregano, garlic, and a teaspoon of salt. Stir to combine. Marinate covered in the fridge for an hour, overnight is better.
Browning meat: Heat the oil in a deep-bottomed pot over high heat. Add just the meat to the oil (set aside onions and juices released by the meat in the marinade).The meat will release some liquid when heated, cook and stir until all the liquid has evaporated, and the meat is browned.
Simmering: Add 2 tablespoons of water, lower heat to medium-low, stir and cover. Every 5 minutes add water and stir, cover again and repeat until the meat is very tender (30 to 60 minutes, depending on the quality of the meat.
Cooking vegetables: Once the meat is tender add the onions (and meat juices), tomato, and cubanela.Cover and simmer until the vegetables are cooked-through (5 minutes).
Making sauce: Pour in the tomato sauce, stir to combine.Add wine and 1½ cups of water. Simmer and reduce to a thick sauce. Season with salt to taste if you find it necessary and simmer until liquid is reduced to a thin sauce.
With this dish you can go as spicy (or not) as you wish. Bear in mind that Scotch bonnets are insanely spicy. If you are not into spicy food I suggest that you start with a quarter of it (no seeds) and go from there.Some people find goat meat a bit too "gamey" for their taste, especially if it came from an old animal. One common solution is to add dry red wine or rum to the sauce. Please keep in mind that if you add rum it is best not to serve it to children.