* 1kg Goat Meat, with bone, chopped into largish chunks (see note below)
* 2 tablespoons mild Pimentón de La Vera (or other Smoked paprika)
* Olive oil
* 4 Spanish Onions, sliced
* Garlic, to taste, peeled and chopped
* 1.2 Litres hot Beef stock
* 500g or more New potatoes, halved
* 250ml Red wine
* 2 Red peppers, roughly chopped
* 2 large or 4 small Courgettes, sliced
* 1 large or 2 small Aubergines, chopped
* 15 Black olives
* 80g Raisins
* Salt and Pepper
* Mint

===Method===
* Whilst the Goat is Marinating, heat some Olive oil in a Casserole or Frying pan.
* Add the Onions and gently Fry until Caramelised - a pinch each of Sugar and Salt will Help with this. The longer it takes, the better the flavour.
* Towards the end of the cooking time, add the Garlic.
* Pre-heat your Slow cooker according to the manufacturer's instructions - about 20 minutes.
* Tip the Onion mixture into the Slow cooker.
* Using the same pot or pan that you used for the Onions, heat a little more Olive oil to high.
* Add the Goats chunks, a few at a time for just long enough to Sear the outside.
* Transfer to the Slow cooker and add the hot Stock, Potatoes and Red wine
* Cook on 'high' for 2-3 hours
* Add the Peppers, Courgettes, Aubergines, Olives and Raisins and cook for a further 2-3 hours
* Season to taste and serve, garnished with chopped Mint

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