# 1 kilo goat's meat (cut into chunk cubes) # Pinch of salt & pepper # 1 cup vinegar # 1 big head of garlic (minced) # ½ cup oil # 1 small head of garlic (minced) # 3 onions (minced) # 12 pieces red tomatoes (diced) # 5 tablespoons tomato paste # 6 pieces hot chili pepper (minced) # 8 cups stock # ½ kilo beef liver (minced) # ¼ teaspoon Spanish paprika # 2 red bell pepper (quartered) # 2 green bell pepper (quartered) # ½ cup pitted green olives # ½ cup cooked chickpeas # 1 cup grated cheese

# In a bowl, marinate meat in salt & pepper, vinegar and garlic for 2- 4 hours. # In a casserole, brown meat and set aside. # Sauté garlic, onion, tomatoes, and add in tomato paste, stir. # Add in hot chili pepper and stock. # Add in browned meat and bring to a boil. # Allow simmering until meat is cooked and tender. # Add in minced liver and Spanish paprika. # Add in bell peppers, olives, chickpeas and grated cheese. # Serve hot.

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