Brown the cubed goat meat, goat sausage, and braised goat meat; remove from heat and reserve. Simmer the diced onions and ½ ounce of the minced garlic with the Dijon mustard, Worcestershire sauce, tomatoes, and aji purée. Remove the onion mixture from the heat and blend into a purée.
Sweat the remaining small diced onion and garlic clove with the apple slices. Add the reserved goat meat and cook until browned. Return the meat mixture to a pan, add the dark stock, and bring to a simmer. Simmer for about 2 hours, or until the meat has fallen apart. Serve with freshly cooked pasta.