Marinate the goat meat in red wine for half a day.

Boil the meat in water until almost tender. Reserve the stock.

In olive oil, saute in garlic and onion. Brown the meat.

Add the tomato paste, olive brine and tomato. Simmer until meat is tender.

Season with paprika. If the sauce reduces, add goat stock and wine.

Thicken sauce with cheese and bread crumbs. Add olives and peppers.

Season with salt and pepper. Add brandy and sherry and continue to simmer until cooked.