ISi Ewu (Spiced Goat Head) Recipe !1)

   Traditionally this dish is made with the head and legs of a goat .and yes it does taste excellent prepared properly! i have adjusted the recipe here so that goat or lamb meat can be used instead.The traditional recipe also uses Utazi (a native bitter leaf). I ahve substituted a miux of Spinach and dandelion leaves which approximates the taste of Utazi
  Ingredients 

500g diced kid or dice lamb
50 g spinach
5 dandelion leaves
4 Ehuru seeds
3 fresh scotch bonnet chillies, pounded to a paste
6 fresh tomatoes
2 Onions, sliced
1 clove garlic,sliced
6 tbsp palm oil (6 tbsp groundnut oil + 2tsp paprika)
3 tbsp lime juice
600 ml beef stock
1 tsp black peppercorns chopped mint to garnish
Method
Grind the garlic, chillies and tomatoes to a paste. seperately grind the enuru seeds and peppercorns together until they form a fine powder. Add the oil to a large pot and spoon in the tomato mixture. Fry on high heat for about two minutes then add the meat and the spices. Fry until the meat turns brown then add the onions. fry for a further  two minutes and add the shredded spinach and dandelion leaves. pour in the lime juice and beef stock and make it boil. reduce to a simmer and cook for about 40 minutes, until the meat is tender.
serve in bowls, garnished with chopped mint and accompanied by rice or flat bread