Chop the goat into 2 centimetre pieces with the bone in.Place all the ingredients in a heavy based pan and bring to the boil. Reduce heat to medium-low and simmer for 25 minutes or until the gravy thickens and the meat is tender.
Note: This dish should be finished with the liver and heart of the goat if it is killed in the village, but it works just as well without the addition of the offal. Substitute with tomato paste. You can also substitute the goat with lamb.