1.  Cut the goat in small pieces (approximately 2 inch chunks).

2.  Rinse well in hot water.

3.  Finely chop onion, garlic, celery, carrots and sauté in a pan with the extra virgin olive oil until lightly brown.

4.  Add the goat, nutmeg, clove and bay leaf.

5.  Mix everything well and lightly brown at low fire for 5 minutes.

6.  Add the wine and let the wine simmer for 2 - 3 minutes covered.

7.  Add 1 cup of warm water. Salt to taste and cook on low heat for 1 hour 30 minutes covered, mixing approximately every 15 - 20 minutes.

8.  Add the tomato puree and continue cooking on low heat for about 1 hour covered, checking the cooking process every few minutes.

9.  Cut the pepper in long strips, 1/2 inch wide.

10.  In a separate pan, fry the peppers with the frying oil and add salt to taste.

11.  A few minutes before the goat has finished cooking, add the fried peppers and mix well.

12.  Plate and serve the mix immediately.