Classic Braised Goat 火靠羊肉

The interesting thing about this dish is that the Chinese term for the cooking method does not exist in any computer system. It is more or less braising, slow cooking in less liquid than stewing and allowing the liquid to reduce slowly during the cooking process. The recipe is here: http://eatthatblog.blogspot.com/2007/01/nature-of-master-piece.html.