Kid goat kapamas with egg-lemon sauce (avgolemono)

In a large frying pan, heat half the olive oil over high heat and sauté the meat for 3–4 minutes, until it changes color on all sides. Using tongs, transfer it to a large pot and, in the same oil in the pan, sauté the onion for 1–2 minutes, until golden. Tip it into the pot with the meat, together with the oil. Add the garlic, the wine and the grated tomato along with the tomato paste, season with salt and pepper, and add hot water until the meat is well covered. Bring to a boil over high heat for 3–4 minutes. Then lower the heat, cover the pot and let the meat simmer until tender, for about 1½ hours – in the meantime, if necessary, add a little hot water. Check if the meat is tender by piercing it with a fork. Shortly before the meat is done, heat the remaining olive oil in the frying pan over high heat and sauté the potatoes for 3–4 minutes, until golden. Tip them into the pot with the meat, along with all their oil, and let them boil for about 20 minutes, until they are cooked through and soft and the dish does not have too much liquid. Remove the pot from the heat.
For the avgolemono: In a bowl, whisk the eggs with the lemon juice. Gradually add as much of the hot cooking liquid from the pot as you can, whisking continuously, until the avgolemono is well warmed. Pour the avgolemono over the dish, shaking the pot so it spreads everywhere, and return it to medium heat for 2–3 minutes, just until the sauce warms a little more, but without boiling so it doesn’t curdle.