Bouyon Kabrit (goat broth)

Instructions

1. Wash the meat with lime, rinse it, then put it in a large pot with 2 litres of cold water.
2. Bring to a boil, skim carefully, then add the onion, garlic, thyme and the whole chilli.
3. Cover and simmer gently for about 1 hour, until the meat is tender.
4. Peel and cut the carrots, turnip and potatoes into large chunks, then add them to the broth.
5. Add the cabbage cut into wedges and cook for 20 more minutes, making sure the chilli doesn't burst.
6. Remove the chilli, adjust the seasoning with salt and pepper, then stir in the lime juice.
7. Serve hot, with meat and vegetables in each bowl, sprinkled with parsley.