Wash and strain the goat meat.

In a large pot, boil the goat meat in water with 1 tablespoon of salt for 2 hours, or until the meat is tender.

Drain the meat, reserving the goat stock for later use (e.g., rice).

Heat olive oil in a skillet.

Add the strained goat meat to the hot oil and fry for 2 minutes.

Add the chopped onions and green pepper. Stir-fry for 3 minutes, ensuring the onions and pepper remain firm and vibrant.

Incorporate cumin, crushed cloves, garlic paste, ginger paste, cinnamon, crushed cardamom pods, ghee, salt, and pepper to taste. Stir for 1 minute.

Add fresh cilantro leaves and squeeze lemon juice (about 1 tablespoon) for flavor. Stir well.

Serve hot with yellow spiced Somali rice and a fresh banana.