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Any goat meat recipes? And what does goat taste like?

My local organic market just started carrying goat meat (I'm not quite sure what cuts, but I'm assuming a variety of stew meat, leg, roasts, etc.) I can't say that I've ever eaten goat meat, and the thought is rather off-putting. However I've decided to put on an adventurous face and buy some this weekend. Does anyone have a tried and true recipe for goat meat? Also, how does it generally taste? Is it similar to lamb? I pretty much like all foods so spice and unique flavor combinations are welcome.

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  1. Very much like lamb. If you're into Indian food, follow a lamb curry recipe and use the goat instead. My Dad makes it all the time with goat chops.

    7 Replies
      1. re: marthadumptruck

        Martha - does this recipe sound similar to the Goat korma that you love? I'm not sure where I could find sour mango powder, but maybe a local Asian market would have it?
        http://groups.google.com/group/rec.fo...

        1. re: ExercisetoEat

          Hmmm, I don't deep fry the shallots, but I can see the appeal ;) I don't use as much oil as is called for (cooking the meat & spices in 2-3 cups of oil). That's just really excessive to me.

          I'd add a little bit of cinnamon, fennel & turmeric. If you can't get your hands on the sour mango powder, use a super-duper tangy yogurt.

          Hope this helps!

          1. re: marthadumptruck

            hmmm. that google groups recipe looks spot on *except* for the aamchur. Mango powder shouldn't be in a qormah. Qorma isn't supposed to be sour. I would just leave it out. Traditional qorma is made with a fresh new yoghurt that is sweet and has no sourness (after a few days yoghurt developes it's sourness).

            Also, carmelized onions are essential for an authentic qormah. It is just as important as the fresh yoghurt. You don't have to deep fry them. You can shallow fry them. Start with a finely sliced onion in about 3 tbs oil on high heat for a few minutes, then turn down the heat and allow to caramelize until nicely golden brown (it takes about 25 minutes). 3tbs will look like not enough oil at first, but as the onions lose their moisture, they will all fit in the oil.You then take them out of the oil with a slotted spoon and set them on a paper towel to remove the excess oil. A real authentic my-fat-old-auntie-made-it qormah actually has a few inches of oil floating on top of the gravy. But I don't cook like that and I usually pour off most of the excess oil at the end of the dish.

            A good cheater's qormah recipe is to be found at your South Asian grocer on the back of a box of ready made spice mix called Shan Masala Qorma mix-it is just a packet of all of the spices used in qormah already mixed up for you. I would use three heaping tbs of it, not the whole packet as suggested on the box (that would be wayyy too much). The end result is great and would be the perfect thing for a goat recipe. In addition to that, I would suggest a few drops of "kewra jal" or screw pine essence water to add to the qormah at the end of cooking. You can use your qormah as the meat and gravy part of a biriani as well. You would just layer that the basmati rice when the qormah is finished cooking. It becomes "qormah biriani.

            1. re: luckyfatima

              I thought mango powder doesn't impart a flavor. I thought it was just used to tenderize meat.

              1. re: JungMann

                that would be papaya powder or raw green papaya as a tenderizer. mango powder is specifically used to impart sourness. It is a crucial ingredient in dishes that are supposed to be sour.

          2. re: ExercisetoEat

            If you have an Indian Grocery store around you they will have it. It's called amchoor or amchur.

      2. Yes very similar to lamb. One of our favorites is Barbacoa de Cabrito, slow roasted and smoked kid. Mild and lovely.

        8 Replies
        1. re: Candy

          also, if you've ever had goat cheese, like a chevre, the wang you get in the cheese is similar to the flavor of goat meat. There's some tasty south american stewed goat recipes that you might like. Can't think of any names right now, but that's an area to explore.

          1. re: polyhymnia

            Perfect way to describe the flavor. When I lived in Houston I used to love a roasted goat dish at Hugo's that was served with habanero sauce that played great against that gamy/musky thing.

          2. re: Candy

            That sounds delicious! Do you have a recipe or link to a recipe that is good?

              1. re: Eat_Nopal

                eat_nopal-

                Its too bad minipax just shut down our seattle argument..that was fun! No hard feelings here. So, do you (or anyone else) have a birria recipe?...I have one that looks tasty from Kennedy's book, but it calls for veal and lamb. Could i just substitute for goat? I got some great looking free-range bone-in stew goat from a farmer's market in SEATTLE and I'd like to give birria a shot.

                1. re: equinoise

                  No birria recipe but I can tell you leg o' goat works splendidly as a substitute for lamb in the classic french 7 hour leg o' lamb. Better than lamb, actually because american lamb is too mild to hold up to that much cooking.Anyrate, based on my substitution, I'd go ahead and try subbing the goat for the lamb [don't get why veal is in it, thats decidedly NOT the way the taco lady at the hollywood farmer's market makes her birria........]

                  I know the goat dealer to which you refer. I took a goat cheese making class from a dairy goat farmer near where the goat meat farmer lives. Nice goat meat.

                  1. re: equinoise

                    Sorry I didn't see this earlier... no hard feelings. Yup I think Goat generally cooks in about the same time as lamb.

              2. re: Candy

                Do you use the same rule of thumb for temperature? Would you serve it med rare?

              3. I love goat - especially in birria de chivo! Maybe it's a little heavy for summertime, but it's such a delicious, meaty stew...mmm! There's a little restaurant in Reno that serves it and I stop by every time I pass through town. Sadly, I don't have a recipe for it that I've tried myself - although your post inspires me to look for one and try it out. Does anyone else have one?

                1. If you like mutton, you'll like goat. It's gamy but tastes different than lamb. Curried goat! Favorite Jamaican recipe.

                  1. We traditionally eat goat at easter or at Christmas. They key is how it is cut; my parents cut their own pieces. We all vie for the long rib bones with the tender meat along the whole length of the rib. Not to gross you out, by my grandparents used to clean with white vinegar and half the goat head; then roast the same way. The cheeks and brains are delish and tender if done right. I remember my grandmother used to spend hours cleaning it and removing veins, blood, etc. My husband nearly passed out when he saw over 20 of us fighting over the brains and cheeks with those half heads came out on a platter! It is funny.

                    Oven roasted low temp for quite a while (onion, s and p) covered. When almost done, pour in a generous portion of good white wine, raise the temp so juices reduce and it gets a nice carmelization.

                    Enjoy!
                    P.S. Had the stew before; great in the winter.

                    1 Reply
                    1. re: itryalot

                      Goats head soup is another Jamaican recipe, but I have not tried that.

                      I remember seeing the sheep heads roasting on spits in the tavernas in Greece.