INGREDIENTS:

• 1 kilo goat meat, cut into bite-size pieces
• 1 head garlic, minced
• 2 pcs potatoes, quartered and halved
• 2 pcs white onion, finely chopped
• 1 pc carrot, cut itno bias cut
• 1 pc red bell pepper, cut itno bias cut
• 1 pc green bell pepper, cut into bias cut
• 1pc bay leaf
• 150 grms liver spread
• 60 grms tomato paste
• 250 ml tomato sauce
• 500 ml beef stock
• 1 tbsp olive oil to drizzle
• ½ tbsp cayenne pepper
• ½ tbsp paprika
• 1 tsp thyme, dried
• ¼ cup red wine
• ¼ cup green olives
• Oil for sauteing
• Salt and pepper to taste

INSTRUCTIONS:

1. In a deep pan, sauté oil, garlic, onion, liver spread, and goat meat. Pour in red wine, season with salt and pepper. Add tomato paste, tomato sauce, bay leaf, and beef stock. Let it simmer until the goat meat is tender. 
2. Add cayenne pepper, paprika, and thyme. 
3. Fry potatoes and carrots in a separate pan. 
4. Add bell peppers and green olives. Drain the potatoes and carrots and add them. 
5. Let it simmer until potatoes and carrots are cooked. 
6. Drizzle with olive oil and stir then serve.