Sear the goat cubes in a pot with olive oil at high heat. Remove the meat from the pot. Salt and pepper lightly to taste and set aside for later.
In the same pot, add butter and cook the onions, fennel, parsley and garlic at medium heat for 2 – 3 minutes. Add the tomatoes, tomato paste, and cook 2 – 3 additional minutes.
Put the goat cubes back in the pot, add the spice mix. Make sure the spices wrap the goat nicely to get all the flavours. Leave at medium heat and add the broth and then the chili flakes.
Cover and let cook for 50 minutes, until the meat falls nicely off the bones and the sauce thickens up.
Bring 4 litres of salted water to a boil and cook pasta for 8 – 9 minutes. Drain pasta and return to the pot with a pat of butter.
Once the meat is cooked, turn off the heat. Add the lemon juice to the pot and season with salt and pepper to taste. Serve stew on top of the pasta.
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