2 lbs goat meat, cut into 1 1/2 inch cubes
3 tablespoons distilled white vinegar
1 1⁄4 teaspoons salt
4 tablespoons olive oil
5 garlic cloves, peeled and minced
1 large onion, peeled and minced
1 (2 inch) cinnamon sticks
2 bay leaves
4 teaspoons tomato paste
2 medium potatoes
1⁄2 large red bell pepper
1 tablespoon whole black peppercorn
fresh ground black pepper

Put the cubed meat into a bowl and add the vinegar, salt and pepper.
Set aside for 30-40 minutes.
Drain the meat, saving the liquid, and pat it dry.
In a large heavy sauce pan, heat the oil over medium heat. Put as many cubes of meat into the pan as it will fit without crowding.
Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.
Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices.
Put in black peppercorns, cinnamon stick and bay leaves.
Stir and cook for another minute.
Return the meat into the pan with its accumulated juices, reserved marinade and the tomato paste.
Stir and cook for another minute.
Add 2 cups of waters and bring to boil.
Cover, bring the heat to low and cook for 15 minutes.
Meanwhile, peel the potatoes and cut them into 1 1/2 inch cubes.
When the meat has cooked for 15 minutes, add the potatoes.
Cover, and continue to cook for 45-60 minutes or until the meat is tender.
Seed the bell pepper and cut it into 1/4 inch wide strips.
When the meat is tender add the pepper into the stew.
Stir and cook for another 3-5 minutes, according to