As the spheres absorb the flour and water they will turn into tiny couscous "beads" more or less the same size..

Set spice paste aside..Process red bell peppers, plum tomatoes, Scotch bonnet chile, 1 cup of the onions, 1 teaspoon of the fresh ginger, and remaining 1 teaspoon salt in a blender until smooth, about 45 seconds; set aside.. Heat 2 tablespoons of the peanut oil in a large, heavy-bottomed saucepan or medium Dutch oven over medium.

Add goat and sear, turning occasionally, until lightly browned on all sides, about 12 minutes.While goat cooks, stir together garlic, brown sugar, paprika, corn flour, and turmeric in a small bowl.Add garlic mixture to goat, and stir to coat goat in garlic mixture.

Add water, using a wooden spoon to scrape up any browned bits.Cover and steam over low until meat juices run clear, about 20 minutes.

(You should not hear water bubbling vigorously while steaming goat.)

Uncover pan and transfer the contents of the pot to a medium bowl.Add the favas, pasta and mint leaves.

Spoon the soup into bowls, drizzle with olive oil and serve, passing the cheese at the table.. Make Ahead.The blanched and peeled fava beans can be refrigerated separately overnight.

The recipe can be prepared through Step 3 and refrigerated overnight.Gently reheat the soup before proceeding..