Tie the peppercorns, cardamom pods, and cloves in a muslin bag.
Heat 15ml of oil in a large pan and fry onions until golden-brown.
Roughly chop 75g of chorizo and add it to the pan.
Add the stock, bring to a boil, then add cinnamon, ginger, chilli, and spice bag.
Brown the goat steaks in the remaining oil, then add to the stock pan and simmer covered for 30 minutes.
Par-boil the potatoes in a separate pan of water.
Add tomatoes to the meat pan and simmer for 15 minutes.
Add the potatoes to the meat pan and cook for 30 minutes until tender.
Slice the remaining 25g of chorizo and fry until well-colored.
Stir in parsley, season with salt and pepper, and top with fried chorizo.