Ingredients

• 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

Directions

• 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.