Pour goat meat into a saucepan.
Add onion, fresh rosemary, ground ginger, garlic, salt, stir, add water and bring to a boil for 40 minutes on a high heat.
Heat vegetable oil and fry the cooked goat meat for 5 minutes, take out of the oil and set aside.
Add onion to the oil, stir until translucent, then add tomato paste, stir and let simmer for 5 minutes.
Add onion puree, garlic, stir and let simmer for 3 minutes.
Add purée tomatoes, blended kpakposhito, stir and let simmer for 10 minutes.
Add the stock, stir and let simmer for a minute.
Add the fried goat,curry powder, bay leaves, stir and let simmer down for 5 minutes.
Add mushrooms, salt and adjust to your taste. Let simmer for 2 minutes.
Mushrooms and goat tomato stew ready to serve.