John...did you know that goat is the most commonly eaten red meat in the world? In India and much of Asia it is called "mutton", and used as such, so any lamb recipe should be fine.

I like to make a slow cooked curry with it, because it has a greater depth of flavour than lamb, but yes, can be tougher. I don't imagine you need a T&T recipe for that...

And incidentally, goat's head soup is delicious!

I agree with shaxhome, goat meat can be interchangeable with lamb recipes in most cases.

I will have to find some the next time I am in a Chinese store. I want to try out low temperature smoked goat served with goat cheese sauce.

dcarch

I've bought a whole

It is very much like lamb but even milder in flavour.

Here are a couple of recipes I have made using Goat instead of lamb.

Lamb with Wild Greens and Egg-Lemon Sauce (Arni Fricassee)
Source: Krinos

Ingredients

1/2 cup Krinos olive oil
2-1/2 pounds boneless lamb, cut into stewing size pieces
2 large red onions, peeled, halved and sliced
2 garlic cloves, peeled and chopped
Salt, pepper to taste
1 cup dry white wine
Water
3 pounds dandelion, chard or spinach, trimmed, washed and drained well
1 bunch dill, chopped
2 eggs
Strained juice of 1-2 lemons

1. Heat the olive oil and brown the lamb. Add the onion and sautŽ until
golden. Stir in the garlic, salt and pepper. Add the wine and enough
water to cover the meat. Bring to a boil and simmer, covered, for about
40 minutes.

2. In a separate pot filled with a little water, steam the greens until
wilted and drain. Add the steamed greens to the lamb, together with the
dill, and continue cooking another 25-30 minutes. Add water if
necessary.

3. Beat the eggs until frothy and add the lemon juice, beating. Take a
ladleful of the simmering pot juices from the lamb and gradually
drizzle them into the egg-lemon mixture, beating all the while. Quickly
pour the mixture back into the pot, stir to combine and remove from
heat. Season with salt and pepper and serve immediately.

>>>>>>>>>>>>>>>>>>>>>>>>>

Lamb Ragout With Winter Vegetables
==================================
I sometimes Substitute Lamb Shanks in this recipe for the Boneless Lamb.

Wine Magazine 1980's

3 medium garlic cloves
1 large onion
3 pounds Boneless Lamb, cut into 1 1 1/2 inch cubes
3 tablespoons Olive Oil
3 tablespoons unsalted butter
2-1/2 cups Beef Broth
1-1/2 cups Red Wine
1/2 cup Tomato Sauce
2 Japanese Eggplants, cut Crosswise into 1/4 inch slices
12 large Mushrooms, thinly sliced
1/2 Red, Green and Yellow Peppers Julienned
3 tablespoons Olive Oil
3 tablespoons Butter
12 Dried Apricots, Cut into Slivers
1/2 cup White Raisins (I omit these)
2 tablespoons Fresh Basil, Coarsely Chopped
Salt and Pepper to Taste
. Peel garlic and onion, coarsely chop and saute in 1 T each of oil and
butter until softened and golden. Transfer to a large pot. Saute lamb
in batches in 1 T. oil and butter in a large skillet over medium-high
heat, turning~ as it browns adding oil and butter as necessary.
Transfer to pot already containing garlic and onion. Use stock and wine
to deglaze the skillet, bring to a boil, then add this to the meat
mixture. Simmer lamb for one hour until almost tender. Add tomato
sauce, simmer an additional 20 minutes.

Meanwhile saute separately eggplant, mushrooms and peppers and
apricots, using oil and butter as necessary. Combined and serve on top
of of the lamb. Very colourful. Serve with Couscous or rice.

with basil.

Here is a link that might be useful: Baby Goat

I've been meaning to try goat for a while now. I've got a few Halal markets by me so it's readily available. The second recipe Ann posted sounds like something we'd like. Any recommendations for which cut would be most tender to use, assuming I have a choice and am not just offered generic "stew meat"?

FOAS, any stewing meat is probably going to come from the leg or the shoulder. Both are tender and won't take long to cook.

~Ann

This is a really interesting post.
Goat (Cabrito) is very popular with Hispanics here.
I don't think I have ever eaten any.
(I say 'I don't think' because there may have been some
in some tamales I've had)
I have never seen it in a store.
I guess they raise & butcher their own.
To my knowledge, (which is pretty limited on this subject)
It is mainly cooked on a BBQ pit.

So perhaps stores specializing in Mexican food might carry it?

Or searching for Mexican or Tex-Mex recipes
Might bring up something interesting?

Just a thought. . . . .

Rusty

I'm sure there are other ways they use it, too.

I have also eaten goat, although I tried to find cabrito when I was in Mexico and was unsuccessful.

I usually make a stew with the pieces I find at the Mediterranean Market, although Elery has threatened to put a haunch on the grill. He has not yet done so.

I've also made this recipe. If I don't have goat I use venison, which I also find to be similar, at least our corn fed/farm raised venison is. The recipe came from a local goat farm, they eat a LOT of goat. I like everything in it except the yellow summer squash, which seems to get very soft and mushy.

Moroccan Goat Tanjine with Prunes, Apricots, and Golden Vegetables

1 1/2 Pound of Kid goat, cut into cubes*
2 Tablespoons Oil
1 Large Onion, chopped
1 3/4 Cups of Water
1 Large 'PINCH' Saffron Threads, Crumbled
3/4 teaspoon Salt, Plus more to taste
1/4 teaspoon Freshly Ground Black Pepper, Plus more to taste
1 1/2 Large Carrots, peeled and cut into 1/4 inch thick rounds
1 Small Sweet Potato, Peeled and cut into 3/4 inch pieces
3/4 teaspoon Ground Ginger
1/8 teaspoon Ground Cinnamon
2/3 Cup Pitted Prunes, cut in half (optional)
1/2 Cup Dried Apricots (preferably Turkish), cut in Half
1 Medium Yellow Squash, cut into 3/4 inch pieces
2 teaspoons Honey, optional
1/4 Cup whole balanced almonds, optional

Cut Goat from bones and cube into 3/4 inch cubes. Heat 1 Tablespoon oil in a Tangine, Dutch Pot, or heavy casserole, with tight fitting lid. Brown the meat in 2 batches, 3-5 minutes or until brown on all sides. Transfer the meat to a dish when browned.

Add remaining 1 tablespoon oil to pan, add onions and sauté 3-5 minutes until browned. Return the meat to pan and stir in water, saffron, 3/4 teaspoon salt and 1/4 teaspoon Pepper. Bring to a boil, reduce heat and simmer, covered, stirring occasionally 1 hour or until the kid is tender.
Add carrots and sweet potatoes, simmer, covered, 10 minutes until the vegetables are barely tender. Add the ginger, cinnamon, prunes, apricots, and squash, and simmer, covered 5-10 minutes longer or until the vegetable and fruits are tender.

Season to taste with salt and pepper and drizzle with 2 teaspoons honey (optional) and mix, then simmer an additional 5 minutes.

•Sprinkle with almonds just before serving and pass honey at the table if anyone cares to add a touch more sweetness. Serve over rice or polenta.

Makes 4 Servings.

NOTE: If you are using the large goat shoulder increase the meat to about 2 pounds of goat, as you will have to trim more fat and silver skin.

Annie

Goat is often found on West Indian menus. Curried Goat Roti. Sooooo good.

Goat, especially baby goat can be substituted for any recipe that you would use the same cut of lamb for. Rack, shoulder, leg, etc... And you can use the same cooking methods, grilled, roasted, sauted, etc...

~Ann

We really like Nepali Goat Curry, but it's hard for me to find goat when I want it.

Baby goats are pretty small. I bought one from a colleague who raised them as a hobby. IIRC, it was similar in size to a large turkey. I ordered it cut up, packaged and frozen. The rib chops were tiny! If I did it again, I would probably leave it whole and barbecue it. Or at least processed into larger cuts.

I have eaten goat in Mexico and it was very good. I don't know why it is so uncommon here.

Jim

Our international market recently went bankrupt, what a shame. But readily available in NY.
Just not 5 miles away. (it was the size of a small town indoor mall)

I've only cooked it a few times and only one way, our T&T...
Jamaican Goat Curry
Only changes we make is more garlic, 1/2 a fresh habanero instead of hot sauce and finish with lots of chopped fresh cilantro. I don't usually have brown sugar, so i use maple syrup.

Here is a link that might be useful: Jamaican Coconut curried goat

Jim, both times I bought a baby goat, I ended up with between 24 and 26 pounds of wrapped meat. It was hung to dry for a number of days before the butcher cut it up. I watched while it was cut and packaged and there was less than one pound of waste/scrape .

The Chops and the racks were just slightly smaller than the same cuts from the lamb I have in the freezer. Very lean meat.

I guess the goat I had was younger. From what I have read, they sometimes are slaughtered at one to three months old. It was long ago but I still remember my surprise at how small those cuts were.

Jim

Here is a link that might be useful: Cabrito

Jim, must have been very young. I think mine were between 10 and 12 weeks.

~Ann

I had to laugh when I saw this thread name. Does anyone remember the MASH episode where Clinger was serving food in the kitchen and made "goat ala king?"
Joann

I think that "one pound of waste/scrap" is what my Asian market sells . . . really, buying meat there is a fun and challenging adventure. "Mystery meat" indeed.

I did some volunteer work in Haiti one summer. Goat was by far more available than other meats, and I developed a taste for it. Good stuff.

I once cooked some goat without any recipe, but it came out great: parboil the pieces in some water in which I added lemon juice and onion for about a half hour, then grill over charcoal with barbecue sauce. It was to be an appetizer for a large crowd waiting for a pig to be roasted, and the goat was devoured completely with great approval. That may have been due to my culinary skills, or it just may have been proof of the adage that 'hunger is the best sauce'.