Season the goat meat with salt and pepper and pat dry. Using a heavy skillet, brown the goat (in batches) in olive oil over medium heat. Remove from the pan and set aside. Add onions and ginger to the pan and cook until soft, about 5 minutes. Add the garlic, green bell pepper and cinnamon. Cook and stir another 5-10 minutes.

Add the tomato paste, stock and water (or wine) to the pan. Return the goat meat to the pan. Bring to a simmer, then cover and cook for 40 minutes on low heat.

After 40 minutes, add the tomatoes. Cook for an additional 30 minutes. Taste for seasonings and heat. Add salt and freshly ground pepper as needed. Sprinkle with dhania before serving.