Place a large non-stick saucepan over a medium heat and add the goat and onions. Cook together for 5 minutes, stirring the goat and squishing it against the sides of the pan to break up the lumps.
Add the garlic, chilli powder, cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the ﬂour and stir well.
Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.
Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 25 minutes, stirring occasionally until the mince is tender and the sauce is thick.