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Bought goat meat at the farmers market....Now What?!?!?!

Hello All,

I was recently at a farmers market and bought a pack of cubed goat meat. Any ideas on how to prepare this? TIA.

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  1. Bone-in, that makes a terrific braise. Usually I would turn it into kaldereta, but there are also great Jamaican goat curry recipes that might entice you.

      1. http://simplyrecipes.com/recipes/jama...

        I've been wanting to try this but can't find goat meat anywhere. I love Jamaican Curries. She also has a recipe for Rice & Peas on her website that would be perfect with this.

        1. If you like curry, goat is the perfect vehicle for it. Here's a recipe I like: http://simplyrecipes.com/recipes/jama.... If you want to try something else, there's a quite a few recipes here: http://www.chilemasters.com/Recipes/l...

          1. Do you happen to know if it was labeled as a certain cut?

            I'm thinking it's probably stew meat....but could have also been cubed for kabobs (in which case you have other cooking methods to explore.)

            3 Replies
            1. re: 4Snisl

              It was labeled stew meat. I was trying to find something along the lines of a red wine braise.

              1. re: Rippin200

                I think you're going to want something a little bigger...goat tends to be fairly assertive, and a little tough unless it's a very young goat.

                It marries incredibly well with the spices of the tropics..which don't have to be HOT to be spicy -- the curry goat I've had usually has a kick to it, but it's nowhere close to hot and spicy.

                Curry goat, rice and peas, bread pudding...washed down with an ice-cold ginger beer. Irie.

                1. re: Rippin200

                  Try this: marinate your goat in vinegar, salt, pepper and garlic while you slice onions, potatoes, carrots and mince garlic. When you're ready, dry the goat and brown it in olive oil. Set aside and saute onions, garlic and tomato paste. Add red wine and tomato sauce, paprika, perhaps some cumin and red pepper, bay leaf, parsley and your goat. Braise until tender. Before serving, add vegetables to the pot to cook through. I like to also add peas at the very end. Some people include olives.

                  Add the braising liquid to breadcrumbs and whisk before reintroducing the slurry to the pot to thicken the sauce.

              2. Cabrito! Yummy!

                Brown the chunks in a little bacon fat or oil. When all of the pieces have browned, deglaze the pan with water or stock, (or beer), and return the pieces to the pot and add a couple of teaspoons of toasted cumin seeds, half an onion and two or three chipotles, either dried or en adobo, and maybe a little S&P to taste. Braise until tender.

                Remove the chucks to a broiler pan and flatten with a spoon or the palm of your hand. Brush the meat with some of the braising liquid, (particularly from the top with any oil that has collected).

                Broil until crispy and the edges are starting to brown.

                Serve in soft corn or flour tortillas with fresh onion and cilantro. If you like, you can also add, cheese, lettuce , tomatoes, onions, peppers, sour cream, avocado or guacamole, etc. etc. etc.

                It's *your* taco. Make it like *you* like it! For me, just onions and cilantro and maybe a little cayenne pepper if I've just picked one.

                (When's dinner?)

                1. I've got goat leg in my freezer. I'm going to make carnitas with it this weekend!

                  1. At the kitchen I volunteer at, our African meal is often a stew. We usually use chicken but the original recipes call for goat. My favourite uses sweet vegetables like carrots, sweet potatoes and red pepper with peanut butter to give it a nutty, creamy taste.

                    Something like this, I guess:

                    though I can't find a recipe exactly similar. I don't cook it, I just eat it!

                    1 Reply
                    1. re: gembellina

                      Bought some at my local grocery and was planning on Jamaican curry, but I might try this instead. I'm hoping for something that DH won't ask what kind of meat it is. Thanks!

                    2. I have made this recipe a few times and it has been very good. It is from Bengal in the east of India. It says mutton, but the recipe calls for goat. Serve with or over rice with a cucumber raita on the side. When they say chilli powder, they mean cayenne pepper or its equivalent, not Mexican chili powder