Pour goat meat into a saucepan over medium heat.
Add rosemary powder, anise seeds, thyme, garlic, puréed onion, salt, stir and let simmer for 2 minutes.
Then add 300 ml of water and bring to a boil for an hour on medium high heat.
Heat half cup of vegetable oil in a wok over medium heat.
Add cooked goat meat and stir-fry for 3 minutes.
Take out the meat and add onion purèe, stir and let simmer for 2 minutes.
Then add scotch bonnet pepper and let simmer down for 5 minutes.
Add salt, beef seasoning and stir.
Add fried goat meat, stir and let simmer on low heat for 10 minutes.
Add sliced onion, stir and let simmer for 1 minute, then take off heat.
For the yams, heat vegetable oil in a pan over medium heat, add sliced yam and fry for 5 minutes or until crispy.
Serve with peppered goat.