Looking for goat meat recipes?

I know there's some great family secret type ethic recipes for goat meat, especially from the islands and Africa. I don't live in an area where I can get them. How about sharing some of your favorites?Looking for goat meat recipes?
Here are some goat recipes from Indonesia and Jamaica





Curry Goat








2 1/2 to 3 pounds goat meat, cut into cubes


Vinegar


Water


2 tablespoons curry powder


1 1/2 teaspoons salt


1 teaspoon black pepper


5 cloves garlic, minced


2 scallion stalks, sliced


2 sprigs fresh thyme


1 large onion, sliced


3 pimento seeds


1 Scotch Bonnet


1 small white potato, cubed


1 small carrot, sliced


Wash meat with water and vinegar. Place meat in a bowl


and season with curry powder, salt and pepper. Add


garlic, scallions, thyme, onion, pimento seeds and


pepper. Let marinade for at least 30 minutes.





Add seasoned meat to a pressure cooker, and cover with


water. Place lid on the cooker and cook over medium


heat until you hear a steam hissing sound. Cook for


for 30 minutes (or cover with 2 cups of water and cook


in a Dutch oven for 1 hour). Halfway through cooking


process turn pressure cooker off and let rest for


about 5 minutes to reduce steam pressure. Remove lid


and add potatoes and carrots. Simmer, uncovered for 10


more minutes or until the gravy thickens and the


vegetables are cooked.








Curried Goat


Recipe courtesy Walter Staib, Beaches and Sandals Resort, Jamaica





1 cup curry powder


3 large sprigs thyme


3 scotch bonnet peppers, finely chopped


2 onions, diced


1 bunch scallions, diced


Salt and freshly ground black pepper


4 pounds goat meat, bone in (lamb meat may be substituted)


1/2 cup chopped fresh garlic


1 carrot, diced


2 tomatoes, diced


1 pound potatoes, diced


1/2 cup chopped ginger


3 quarts chicken stock





To make the marinade, combine the curry, thyme, scotch bonnets, onions, scallions, salt, and pepper. Marinate the goat meat overnight.





Remove the goat meat from the marinade. Reserve leftover marinade.





In a hot braising pan, brown the goat meat and garlic. Add carrots, tomatoes, potatoes, ginger, and reserved marinade. Add stock and stew for approximately 1 hour until meat is tender or about to fall off the bone.








Chevon Loaf


Prep: 10 min, Cook: 1:30.





* 2 lbs. ground goat meat


* 1 cup seasoned breadcrumbs


* 1 package dry onion soup mix


* 1/4 cup steak sauce


* 1 egg


* 1/2 can cream of mushroom soup


* 1 cup purchased brown gravy





Preheat oven to 350°F. Combine first 5 ingredients in a bowl. Stir in half the soup and mix well. Transfer to a loaf pan that has been sprayed with nonstick spray. Bake 1-1/2 hours. Combine remaining soup and gravy in a saucepan over medium high heat. Stir until hot. Serve over meat.





This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.





Spicy Indonesian Goat Stir Fry (Tongseng)


* 3 tablespoon sweet soy sauce, prefer Kecap Manis ABC, can be bought in Asian markets in China Town


* 1/2 teaspoon of ground white pepper


* 3 cloves of garlic


* 5 Spanish onions


* 3 chili


* 1 lime


* 150 grated cabbage, grate the cabbage not too thin


* 250 gram goat meat, cut cubes (subtitute with lamb if you prefer)


* salt and sugar to taste


* 3 tablespoons of vegetable oil





- Heat the oil in the pan then saute onion, garlic and chili, then add in the meat and stir fry until mean turns in color. - Add in water, sweet soy sauce, ground pepper, salt and sugar to taste. - Cook until meat is tender, then add in the cabbage. - Cook until cabbage is soft. - Just before turning off the stove, add in lime juice. - Serve tongseng hot with rice accompanied with cold ice tea.Looking for goat meat recipes?
I have only eaten goat once but it was wonderful wonderfully tender and cooked with so many herbs and spices it is impossible to even guess how it was flavoured and cooked.


All I know is that that it was a whole goat and all you needed were your fingers to pull the bones out.
Lots of good Jamaican, Caribbean and Indian goat recipes too.





Some may disagree, but goat tastes a lot like lamb to me, so you could try making a lamb recipe with goat instead.
Goat Cheese Lasagna(10 servings)





3 cups marinara sauce


8 lasagna noodles (I use the no pre-cooking type)


3 (125 g) containers soft goat cheese


2 eggs


1/2 cup fresh basil leaves, chopped


150 g shredded mozzarella cheese (NOT the fresh, but the brick-packaged regular)


1 teaspoon salt


1/2 teaspoon pepper


3 (125 g) packages fresh mozzarella cheese, thinly sliced


1/4 cup freshly grated parmesan cheese or romano cheese





Beat the eggs then add the drained goat cheese, the shredded mozzarella, the basil leaves, salt and pepper, and mix till creamy and everything is incorporated well.


Coat the bottom of a 13X9X2 inch baking dish with a thin layer of the sauce.


Arrange half the lasagna noodles in the pan.


Cover with half the goat cheese mixture.


Cover this with half the mozzarella slices.


Cover this with half the marinara sauce.


Repeat layers: noodles, goat cheese, mozzarella slices and sauce.


Sprinkle parmesan or romano on top.


Bake in pre-heated 375°F oven for 30 to 35 minutes, or till bubbly and the cheese is nicely melted on top.


Let stand 10 minutes before serving.
hi, i dont cook much but i want to share with u what i learn in taiwan people, how they cook , they cook it during winter time , its good for the body esp if u always feel cold , but not good if u have high blood and u are lazy to do excercise, here what i learn..... the meat of goat already cut or slice in good size bigger than bite size , they make the sesame oil hot in a pan then the slice ginger , ginger they just wash it clean n not remove the outer part ,if ginger is red or tender brown then they put the goat meat , then fallowed a rice wine more than 3 or 4 cups , then they bring to boil, or simmer then they reduce fire to make the g meat tender , then another add of water if the is tender, up to u how many cups of water , u add more water if ur not drinking much wine , then fallowed by salt , or little sesoning , then if meat is ok u can add what u want , mushroom , tofu, green veg, in taiwan they use taiwan veg , they call it tangora , any veg that goes to ur flavor will add cabbage , etc , but u will serve in table with the pot and the small gas or electric stove , they call this in taiwan
VEGETABLE GOAT SOUP





Put a 2 lb. to 3 lb. boneless roast in the crock pot early in the day. (This can be fresh or frozen.) Cover with water and cook on ';low'; for 12 hours.





Remove the meat;chop (mince); and set aside. (This meat can be refrigerated or frozen once it is cooked.)





When you get ready to make the soup, in a large pot mix:





1 can whole corn


1 can English peas


1 can sliced green beans


1 can mixed vegetables


1 can stewed tomatoes (with onion and green peppers)


1 large can tomato sauce


Perviously cooked goat meat


Salt and pepper to taste.


1 bay leaf





Heat to boil stirring as needed. Simmer until ready to serve.
Most Asian Indians eat Goat rather than lamb. It is delicious and has less fat and therfore lower cholesterol.


Heres my mom's recipe. In case you cant figure outr some of the ingredients, write to me . Most of them should be avialable in your neighbourhood Indian store.


MARINATION: ( per KG of meat cut into 2 in pcs)


half cup plain yogurt


turmeric powder - 2 teaspoons


garlic paste 1 teaspoon


ginger paste 1 teaspoon


chilli powder ( optional ) 1 teaspoon


garam masala ( available in packets - basically clove, cinnamon,black pepper and cardamom ground together ) - 2 teaspoons.


Salt to taste


veg. oil/mustard oil - 2 teaspoons


Leave it marinated for about 2-3 hrs or more.


COOKING:


in a pressure cooker - put in 3 tablespoons of oil. when hot, put in a couple of bayleaves and a pinch of sugar and then fry sliced onions till light golden brown ( you need to stir constantly ) . Put in the marinated meat ( together with leftover marinate ) reduce heat to medium, and cover till water is released and the oil starts to show ( you have to stir occassionally ) .


Next put in enough water to cover the meat and pressure cook on high flame for about 10-15 mins.before serving garnish with a teaspoon of butter and coriander leaves.


Best eaten with plain boiled rice or chapati ( unleavened bread). Enjoy!
Here ya go!...just click on the links!!!





http://www.laffin-k.com/recipes.asp


http://www.jackmauldin.com/goat_recipes.…


http://www.naturalark.com/goatrecipe.htm…


http://www.stonehavenstud.com.au/GNOW/re…


http://www.goatmeats.com/asp/Information…


http://www.cookeryonline.com/goats/index…





I hope these at least help inspire you!!!