- 12 peppercorns
- 2 cardamom pods
- 12 cloves
- 2 tbsp oil
- 2 large onions, sliced
- 100g/3½oz piece cooking chorizo
- 140ml/4½fl oz chicken stock
- 2 cinnamon sticks
- 2.5cm/1in root ginger, grated
- 1 green chilli, chopped
- 2 goats' leg steaks
- 680g/1½ lb new potatoes, halved lengthways
- 110g/4oz tomatoes, quartered
- 2 tbsp chopped fresh parsley
- sea salt and freshly ground black pepper
- Tie up the peppercorns, cardamom pods and cloves in a muslin bag.
- In a large pan heat one tablespoon of the oil and then fry the onions until golden-brown.
- Roughly chop three-quarters of the chorizo and add to the pan.
- Add the stock and bring to the boil. Add the cinnamon, ginger, chilli and the muslin spice bag.
- Meanwhile, heat the remaining oil in a clean frying pan over a high heat. Colour the leg steaks well on all sides and then add to the stock pan. Cover with a lid and cook for 30 minutes.
- In a clean pan of boiling water par-boil the potatoes.
- Meanwhile, add the tomatoes to the meat pan and simmer for a further 15 minutes.
- Add the potatoes to the meat pan and cook for another 30 minutes, or until the meat and potatoes are cooked.
- Meanwhile, slice the remaining chorizo into circles and fry over a medium heat until well-coloured.
- Stir the parsley into the stew and season to taste with salt and freshly ground black pepper. Serve topped with the chorizo rings.