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Dec 28, 2010 08:56 AM

Got goat - need suggestions

Kosher marketplace (Manhattan) is selling goat. I now have frozen goat meat, breast, I will do something with it for Shabbat. And am grateful for suggestions.

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  1. The one on Broadway between 90 & 91? I have no idea what to do with it, but I'd love to try it myself. Thanks for the heads-up!

    4 Replies
    1. re: GilaB

      Yes, that's the store. My understanding of goat, which is limited, I need to read up, is that it requires slow cooking.

      1. re: AdinaA

        Shockingly, none of my cookbooks have any recipes for goat :)

        Epicurious gives a recipe for goat tacos here:

        The Atlantic's food section has recipes for goat curry, which looks promising ( ) Another stew-ish recipe that I found is a West African version with peanut butter, which also sounds good:

        Given that it seems to require long cooking times, it would probably be great in a crock pot for Shabbos lunch, but I'd rather not risk a rare find on that. If you're braver than I, there are a bunch of slow cooker goat recipes, like here: or here:

        1. re: GilaB

          You can try this recipe from Rick Bayless

          Kosher Masa Harina is available from quaker oats

        2. re: AdinaA

          I also heard that Goat Meat is a lot healthier than most other meat--it may even rival chicken in terms of health benefits... But I've never actually cooked goat!

      2. There is a very popular West Indian dish called roti (they are sort of like curried goat tacos). You can also substitute goat for beef in a lot of Moroccan tagine recipes.
        Here is a fairly simple one:

        2 Replies
        1. re: mamaleh

          Thank you. I am debating between French and Moroccan. Also between Friday evening and overnight in the crockpot for Saturday lunch.

          1. re: AdinaA

            We had Jerked Goat on Thanksgiving. Took the recipe for "Jerked Leg of Goat" from and made it with a neck roast.

        2. Just u remember how pricey was it?

          2 Replies
            1. re: AdinaA

              Really? Someone told me it was $50 per lb. For $6.99 I'd try it; for $50 . . . not so much!!

          1. Try this recipe published by NYTimes. It's excellent! Also works very well with lamb.

            October 5, 2010
            Goat SugoBy MELISSA FERNANDEZ
            Lamb, pork or beef may be substituted.

            Salt and freshly ground black pepper

            ¼ cup extra-virgin olive oil

            2 pounds goat shoulder, cut into small pieces

            2 carrots, peeled and cut into ¼-inch dice

            2 leeks, sliced lengthwise, washed and sliced crosswise into ¼-inch half-moons

            1 cup dry white wine

            6 cups low-sodium chicken stock

            1 cup tomato puree

            2 bay leaves

            1 tablespoons fresh thyme, chopped

            1 sprig fresh rosemary

            4 ounces dried porcini mushrooms, soaked until rehydrated and roughly chopped.

            1. Season meat with salt and pepper. Heat a large heavy pot or Dutch oven over medium-high heat. Add the oil and then the meat, turning occasionally to brown all sides. Remove to a bowl.

            2. Add vegetables to pot and sauté until just soft. Add wine and cook until reduced by half, scraping up bits from the bottom of the pot. Add chicken stock, tomato puree, bay leaves, thyme, rosemary and porcini. Bring to a boil, then reduce to a simmer. Add meat and collected juices to pot. Cover and gently simmer until reduced by half, about 2 hours, stirring occasionally.

            3. Taste for seasoning. Serve with polenta and some freshly grated Parmesan. Serves 8. From Melissa Fernandez.

            2 Replies
            1. re: bkling

              I more or less used the tagine recipe Mamaleh sent. Thank you all. I will try goat again, with different approaches.

              1 tbsp olive oil
              1 lb. goat (the piece I bought was labeled "breast," I put it in whole
              4 medium onions, quartered.
              1 box Pomi chopped tomatoes, 750 grams
              1 tbsp ground cumin
              1 tbsp ground coriander
              1 tbsp ground ginger
              1 tbsp crushed dried red peppers
              1/2 cup wheat berries
              covered with water, cooked it, and left it in a slow cooker for Shabbos lunch.

              It was wonderful

              Only complaint/drawback. The goat included a lot of bones and a great deal of fat, big pieces that were easy to cut off at table.

              It tasted very like lamb/mutton.

              Wheat berries make a wonderful cholent. Also, I think that using this spice blend and recipe leaving out the beans and putting in beans would make a vegetarian cholent really worth eating.

              1. re: AdinaA

                Glad it worked out. I don't eat meat anymore, but I often make a similar vegetarian cholent with wheatberries using the spices listed in this recipe and a little pareve "chicken" stock. I substitute butternut squash/sweet potatoes and chickpeas for the meat.
                WRT your goat, you could cut the meat away from the bone and cube it first before cooking it in the crockpot, so it does not have any bones or too much fat. You could also ask the butcher to do it for you.

            2. Jamaican Style Goat Curry is wounderful.

              Goat, like Lamb has a very specific taste and it is not to everyone's liking.