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.
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.
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.
Shockingly, none of my cookbooks have any recipes for goat :)
Epicurious gives a recipe for goat tacos here: http://www.epicurious.com/recipes/food/views/Goat-Tacos-242840
The Atlantic's food section has recipes for goat curry, which looks promising ( http://www.theatlantic.com/food/archive/2010/06/recipe-caribbean-goat-curry/57908/ ) Another stew-ish recipe that I found is a West African version with peanut butter, which also sounds good: http://www.foodreference.com/html/burgoor1.html
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: http://www.womanwithawhisk.com/2009/05/slow-cooker-goat-bourguignon.html or here: http://ezinearticles.com/?How-to-Cook...