Braised goat

Directions

1. Pound the dried chilies in a mortar until broken into fine pieces. Combine the chilies with the red wine vinegar, 2 tbsp of the oil and the black pepper and cumin. Crumble one cube into this mix then place the goat leg steaks in a shallow dish and pour the marinade over the top. Turn the goat meat to coat evenly then cover and set aside to marinade for 1 hour.

2. When the goat meat has marinated add half the remaining oil to a large flame-proof casserole dish. Stir-in the spring onions and fry for 1 minute then add the lamb and fry until well browned on all sides. Pour the marinade over the top, then crumble the remaining cubes.

3. Add just enough water to almost cover the meat then bring to a boil, cover and cook for 60 minutes, or until the goat meat is tender and the sauce has thickened (top-up with more water as needed). About 10 minutes before the meat is ready, stir-in the remaining oil.

4. To serve, transfer the meat into a warmed serving dish and pour the sauce over the top.

5. Serve with a green salad and bread.

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