Goat mole chilli with pickled radishes

• dried ancho chillies↗2
• sunflower oil↗2 tbsp tbsp
• diced goat1kg kg
• onion↗1

  finely chopped

• garlic cloves↗3

  finely chopped

• cinnamon sticks↗2
• tomatoes on the vine↗5

  roughly chopped

• whole cloves↗5
• ground cumin↗2 tsp tsp
• ground coriander↗1 tsp tsp
• dried oregano↗1 tsp tsp
• chipotle paste↗1 tbsp tbsp
• bay leaves↗2
• tomato purée↗2 tbsp tbsp
• chicken stock↗300ml ml
• smooth peanut butter↗2 tbsp
• 70% dark chocolate↗30g

  roughly chopped

• apple cider vinegar↗2 tbsp
• caster sugar↗2 tbsp
• radishes↗200g

  finely sliced

Step-by-step instructions

1. 1

   Soak the ancho chillies in 100ml boiled water for 30 mins. Once softened, drain and chop, discarding the stems. Heat the oil in a large casserole dish, and add the diced goat. Cook, in batches, for 8-10 mins until browned all over then remove to a bowl using a slotted spoon. Set aside.

2. 2

   Tip the onion and garlic into the casserole. Cook for 8-10 mins until softened, then add the cinnamon, tomatoes, spices, oregano, chipotle paste, bay leaves, tomato purée, chicken stock, ½ tsp salt and the chopped ancho chillies. Return the goat to the casserole, or put in a slow cooker on high for 6-8 hrs, or in the pressure cooker on high for 45 mins. On the hob, keep covered over a low heat, stirring occasionally, for 3-4 hrs. The goat should be very tender and fall apart when stirred.

3. 3

   For the radishes, mix the vinegar and sugar in a bowl with a pinch of salt until dissolved. Stir in the sliced radishes and some black pepper and leave to pickle for 15-20 mins.

4. 4

   Mix the peanut butter and dark chocolate into the mole and simmer for a further few minutes, either on the hob or in the slow cooker. If using a pressure cooker, simply stir in the peanut butter and chocolate. Season the mole to taste and serve with the drained pickled radishes scattered over the top.