Preheat oven to 180 C (360 F) and line a tray with aluminium foil. Tip the bones and meat onto the tray and cook for 30-45 minutes, or until the pieces start to look roasted. Remove and set aside. Pour some water over the bits stuck to the foil to get every bit of that flavour out.
Heat the ghee in a heavy-bottomed pot or pressure cooker and sauté the onions until browned, about 5 minutes. Bruise the garlic with the flat of your knife and add to the pot. Roughly pound or blend the peppercorns and cumin and add to the pot.
Tip in the goat bones and any of the bits from the tray, salt and 3 cups of water and cover and cook over a low heat for 40-45 minutes if using a pot, or 15-20 minutes in a pressure cooker.
Strain the broth, pushing the bits through the sieve to get maximum flavour from the bones and meat. Can be served immediately, refrigerated for up to 2-3 days, or frozen for up to 15 days.
You will notice that the fats rise and form a layer on top when refrigerated. This is completely normal. Just stir through and reheat.