Place the olive oil in a large saucepan or flame-proof casserole pan and put it over a moderate-high heat. When the oil is hot, add the onion to the pan and sweat for 1 minute until transparent.
Mix cumin, ground coriander, ginger, paprika, tumeric, chilli and salt and pepper in a bowl until evenly combined. Toss the goat in the spices so that it is well coated. Add the spiced goat and garlic to the pan and seal the goat on all sides so that it is browned.
Stir in the chopped tomatoes, cinnamon stick, apricots, saffron and enough stock to just cover the goat. Bring to the boil then reduce to a slow simmer. Leave the goat to cook for 1–1½ hours or until the meat is tender, stirring regularly with a wooden spoon (adding more stock or water as needed if the liquid level is below the goat).
If the stew is too watery, drain off the excess liquid into a saucepan and reduce until thickened. Then return to the stew.
Garnish with roasted pumpkin and scatter over remaining coriander.