Any goat recipes to share?

[joshua1970]

earlier today I went to grab some more foodstuffs to prepare for the nor'easter and picked up a few lbs of cubed aussie goat - frozen, but in Wilkes-barre PA I can't ask for much more (it's rarely available here frozen, let alone fresh).

I have a recipe that I generally use - when I can find goat - it's more of a carribbean style curry, something I picked up years ago from a Jamaican friend (RIP)

tho I am looking to do something different for this nor'easter we have heading our way... picked also up sweet onions, red/green peppers, carrots, turnips and I can always grab the truck and trudge through the snow to get anything I may need.

have tons of spices... so pretty much ready to try something new!

so, anyone have any interesting cubed goat recipes? looking for another curry or stew - though I am WIDE open to suggestions, so long as it can last a few days

thanks!

 

[Mong.]

We make one at home in the slow cooker which is really easy. Fry the cubed goat until it starts to brown with some white onions and garlic, add the peppers and carrots until they start to soften. Make a spice mix of smokey paprika, cumin, ground coriander and turmeric. Two minutes before you're done with the stuff frying, add the spice mix and toss everything really well. You don't want to cook anything too much, just get everything coated in spices and the onions starting to caramelise. Move it all to the slow cooker and add a tin of diced tomatoes, as much pepper as you like (we often use chili flakes too) and a pinch of salt. We let ours cook for 5-6 hours on low, but we usually use 3-inch pieces of goat. You be the judge on time, but you want the meat tender and falling apart in the sauce. Serve it over rice or cous-cous with plenty of continental parsley and a bit of lemon juice.

The spices that you use are up to you, this is a Moroccan style flavour but it's not far off a goulash really.

 

[YetiDave]

You're gonna want some scotch bonnets (for that distinct, fruity flavour, leave them whole and remove after cooking for less heat) and allspice in that curry too!

 

[craig94yj]

Season and brown like you would venison and make a good hearty chili. You can't go wrong with chili this time of year.

 

[The Nid Hog]

My favorite goat stew recipe is an old one from Okinawa, Japan. Just fresh goat chopped (bone in) and boiled until the meat falls off the bones. Since you got it frozen, you can't do this, but if you have someone slaughter it for you or you do it yourself, you can add the blood to the stew once it gets going. Just season with sea salt. When you serve it, you can sprinkle fresh chopped mugwort (fuchiba) if you can find it. I can never get it locally, so I usually don't use anything. I suppose fresh parsley would be good. It's a simple recipe but it really brings out the flavor of the goat.

There's a very popular restaurant near me that makes amazing goat burgers. Defrost, grind and there you go. If you've ground the goat, it also makes excellent fried dumplings--use the wrappers you get at a Chinese grocery store. You can steam them but pan fried tastes better. Mix soy and some Chinese chili/garlic paste for dipping.

I've had goat sashimi too, but I only ate it because it was offered. It hasn't gotten much traction in US Japanese restaurants, but you occasionally find sashimi from landbound critters in Japan. Horse is more common and seems to get served at celebrations (it's actually pretty good) but chicken (scares me to death) and goat turn up too.

I think that the secret to cooking with goat is to embrace the flavor. Goat is goaty. If you're good with that, you can do all kinds of things with it.

 

[Indigo3]

It's leaner but you can easily replace most lamb recipes with goat.

Why not goat jalfrezi or vindaloo.

 

[_MementoMori_]

I enthusiastically second goat vindaloo!

 

[Emooring37]

I read great instead of goat. Imagine my surprise!

 

[FunnyHoney]

I spent two years in East Africa and ate a lot of goat. The best way to eat goat is to cook it in open flame and only use salt to taste. I like it better than any meat.

 

[Fortitudo Dei]

It's leaner but you can easily replace most lamb recipes with goat.

Very true. Many Indian-style curry recipes that call for lamb were originally for goat (sheep not being the best-suited animal for much of the sub-continent). You can also use in place of lamb for many Lebanese and similar middle-eastern recipes.

 

[joshua1970]

thank you all!!! as the Nor'easter passed us by w/o incident last week, I've still got the goat cubes in the freezer. and yes, I am still deciding on how to cook them but the ideas offered in this thread have the wheels in my head turning furiously!

As for the meat itself, I love goat, it's truly one of my favorite meats in fact, and also a huge fan of lamb and mutton. Fortunately, I have 2 Indian restaurants nearby and I nearly always order a goat dish when I go...(either their goat vindaloo or Achary Goat - a less spicy, more tangy curry) and a Caribbean friend of mine taught me how to do a west indian curry - tho I'm nowhere near the cook as he is (his auntie taught him when he was 12). his oxtails are the best I've ever had - and I've had A LOT of oxtails in my life!

as for goat sashimi, that sounds sublime!! If this was farm fresh I'd consider it I've had wagyu beef sashimi and horse sashimi (both in japan in the mid 90s) - both were just spectacular....the wagyu beef literally melted in my mouth like a good piece of Toro (tuna belly) would.

i'll keep you posted on how I end up cooking this. thanks again for the input!!

 

[goatee]

i think im going to faint

 

[The Nid Hog]

as for goat sashimi, that sounds sublime!! If this was farm fresh I'd consider it I've had wagyu beef sashimi and horse sashimi (both in japan in the mid 90s) - both were just spectacular....the wagyu beef literally melted in my mouth like a good piece of Toro (tuna belly) would.

You can't beat really high grade Japanese beef for something like that. I was actually surprised at how good horse was too. I was at a wedding party once when some really delicious stuff was served and I couldn't get enough.

Your post motivated me to have a goat burger over the weekend. It was amazing.

 

[saf]

Goats creep me out so I am on a mission to eat all of them I can.

 

[joshua1970]

i think im going to faint

brilliant!!! hahaha don't worry you're safe

You can't beat really high grade Japanese beef for something like that. I was actually surprised at how good horse was too. I was at a wedding party once when some really delicious stuff was served and I couldn't get enough.

Your post motivated me to have a goat burger over the weekend. It was amazing.

the best cuisine I ever had was in japan, was fortunat to have Wagyu beef served several styles - but my favorrite was the sashimi. I can still taste and feel the texture of it as it melted in my mouth.. OMG. I've had beef sashimi in america several times as well, but wasn't anything like what I had in this little joint on Lake Biwa in mid japan (was a 12 course meal - probably the best I ever had in my life) and that's the only place I ate horse too, tho I am down to eat nearly anything, really. Ironically, my sister only eats limited 'american' foods like pizza, a few fish dishes and with red meat she will only eat filets (beef tenderloins) but they need to be butterflied and burnt to a crisp (I tell her to just order chuck steaks and she'd never know the difference, alas it's psychologically ingrained in her for some reason).... picky taste in food is a recent development in history - I'm willing to give Andrew Zimmern a run for the money!

mmm goat burger. what did you have as condiments?

Goats creep me out so I am on a mission to eat all of them I can.

LOL goats are too cool, and friendly, but they are as delicious as they are cool (as are most mammals) a Persian friend of mine in LA turned me onto a goat tongue curry (again one could use lamb tongue) but it's nearly impossible to find anything but beef tongue in Northeast PA