This might one of the most authentic malagan recipes outside the sea world. I tend to avoid the kid goat meat because I just feel too sorry for the young animal but the meat might be the best and finest meat you have ever tasted. Malaga is famous for its goat breeding and the local meat belongs to the best goat meat in whole Europe.
Chivo (kid goat) al ajillo is the basic and essential recipe. It has at least 20 variations I am aware of. There is one line of recipes preferring to marinate the meat usually with a variation of wine, bay leaf, garlic, black pepper, clove and salt and there is second line preferring using the fresh meat without marinating, fry it first with garlic and then braise it slowly in a casserole.
There are many stalls in the central market where you can get the kid goat but if you want it nicely chopped and as an extra discuss the best way of preparation, go to Carinería Medina. The price of chopped chivo around 20 Euros /kg and the advantage is that you can buy as little as you want (in other stalls the minimum bought quantity might be an issue), you will also get a written recipe in Spanish if you want to (in this particular recipe you will be surprised by the addition of cognac in the middle of braising).
Heat the olive oil in a casserole and fry the meat and unpeeled garlic from all sides to nicely brown colour. Salt.
Add all the spices, add wine, lower heat and let braise for 40-60 minutes occasionally checking if the liquid is not reduced too much.
Check with a fork if the meat is tender, check the salt again, serve.
Most of the goat milk from Spain ends in France for cheese production.