Ah, I wonder how they prepared goats in Saudi Arabia. I had it in the Philippines, and it was prepared completely differently. The sauce was red, like a tomato-based recipe, and the meat was really hard.
When I cook my curry, if it needs 3 full hours, then I'll do it, just so that the meat is tender and falling off the bone. The goat we get here is quite meaty, whereas in Jamaica it might have more bones when you purchase it from the local butcher.

The way you pose with the knife made me laugh, shows you mean business when cooking

Haha! Yeah, I go into mode, especially with my pot of curry 😁
Happy Holidays to you too:)))