2lb diced goat (leg, shoulder etc off a yearling or ideally a goat kid)
1 large onion
2 garlic cloves
1tsp ground ginger
1tsp chilli flakes
450ml lamb stock
400g dried apricots
1 400g can chopped tomatoes
1 400g can chickpeas (not dry ones)
Fry off the onion and add the herbs and spices and cook for a further minute or two
Fry off the cubed meat in small batches til it gets a little colour
Thow everything except the chickpeas into a casserole dish and cook slow for a couple of hours until tender and falling apart (150C), add the chickpeas and cook for a further 15 minutes.
Serve up with rice/ potato wedges / cous cous or suchlike and a dollop of natural yoghurt. It makes the effort of getting them off the hill and the smell off your shooting clothes worthwhile!!