Place chunks of meat and bone in a large pot with the spring onions, salt to taste and about 6 cm of water. Bring to the boil and simmer with the lid on for approximately 40 minutes.
Pour off liquid and keep for stock. Add oil to saucepan and brown the meat quickly. Then, add chopped onions, tomatoes, capsicum, oregano, and basil to the meat. Pour in the crushed tomatoes and tomato paste. Season with cracked pepper and salt, to taste. Pour over enough of the reserved stock to cover meat and cook for a further 30 minutes.


  • 2 kg goat meat (ask butcher to cut it into pieces with the bone)
  • 4 spring onions, roughly chopped
  • salt
  • water
  • 2 tbsp oil
  • 4 tomatoes, chopped
  • 4 onions, sliced
  • 2 capsicums, chopped
  • 1 tbsp dried oregano
  • 1 tbsp basil
  • 500 g jar crushed tomatoes
  • 3 tbsp tomato paste
  • crushed peppercorns, to taste
  • 2 litres stock (goat stock and vegetable stock)