Season the goat meat with salt and freshly ground black pepper. Heat the oil and butter in a deep, heavy-based pan. Add the goat meat and fry, stirring occasionally, until browned all over.
Add remaining ingredients except for egusi, fish and sorrel or spinach. Cover and cook for 2 hours, stirring occasionally until the goat is tender. Add egusi and fish stir, simmer 10 minutes longer.
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