- 1kg/2lb 5½oz goat meat cut into 2.5cm/1in pieces
- salt and freshly ground black pepper
- 3 tbsp vegetable oil
- 25g/1oz butter
- 1 large onion, finely chopped
- 2 garlic cloves, chopped
- 4 carrots, finely chopped
- 2 tsp tomato purée
- ¼ tsp cloves
- ¼ tsp ginger powder
- pinch cayenne pepper
- 2 tbsp lemon juice
- 450ml/15fl oz lamb or beef stock
- 2-3 sprigs fresh thyme
- 1 bay leaf
- salt and freshly ground black pepper
- 1 medium cabbage, shredded
- salt
- 3-4 tbsp (or to taste) peanut butter
- 200g/7oz millet, cooked according to packet instructions
- Season the goat meat with salt and freshly ground black pepper. Heat the oil and butter in a deep, heavy-based pan. Add the goat meat and fry, stirring occasionally, until browned all over.
- Add the onions and garlic and fry over a medium heat until the onions are translucent.
- Add the tomato purée, cloves, ginger and cayenne pepper and fry for one minute, stirring constantly.
- Add the lemon juice, lamb or beef stock, thyme and bay leaf and bring to the boil. Reduce the heat, cover with a lid and simmer for 1½-2 hours, or until the meat is tender.
- For the cabbage, place the cabbage into a bowl and cover with cold salted water for half an hour.
- Drain off all but a few tablespoons of the cabbage soaking water and transfer the cabbage to a pan over a medium heat. Cover with a lid and steam the cabbage until tender.
- Drain the cabbage, then return to the pan. Add the peanut butter and stir into the cabbage.
- To serve, place the cabbage and the goat stew into separate serving bowls. Serve with millet – roll the millet into a ball in your hand and dip into the goat stew.