Goat Dishes

Sate kambing is a traditional dish and a type of satay prepared with goat or mutton as the main ingredient. The meat is cut into chunks or cubes and it's marinated in a combination of ingredients such as kecap manis (sweet soy sauce), galangal, gr... READ MORE

Seco de cabrito is a traditional dish that was originally prepared in the north of the country, but nowadays it's also popular in coastal areas. It consists of goat meat that's cooked with hot peppers, peas, carrots, and cilantro sauce. The list o... READ MORE

Tassot is a traditional dish made with goat meat or beef as the main ingredient. Cubed meat is usually marinated in a combination of onions, orange juice, and lemon juice. It is then fried until it develops a crispy, brownish exterior. The dish is... READ MORE

Curried goat and pigeon peas is a Trini dish consisting of cubed goat meat, onions, hot peppers, garlic, curry powder, pigeon peas, and various spices. The stew is slowly cooked until the meat becomes tender and the pigeon peas are fully cooked. I... READ MORE

Birria is a traditional, slow-cooked goat (although it can also be made with beef, lamb, mutton, or chicken) stew originating from the Mexican state of Jalisco. Colloquially, birria means mess, used in context to refer to anythin... READ MORE

Predominantly sweet, slightly robust, and deliciously spicy, tongseng is an authentic Indonesian meat stew, typically goat, cooked with kecap manis (sweet soy sauce), shredded cabbage, tomatoes, and coconut milk. It is commonly regarded as a combi... READ MORE

Cabrito is roasted goat kid, a specialty of the Mexican city of Monterrey. Apart from Mexico, the dish is also popular in Brazil, Argentina, Spain, and Portugal. Traditionally, goat kid should be no more than three weeks of age and it should never... READ MORE

Chanfana is a hearty goat (or lamb) stew that is assembled and baked in clay pots. The meat is generously seasoned with paprika, garlic, bay leaves, and piri-piri. The combination is then doused in copious amounts of red wine. Chanfana is cooked f... READ MORE

Seco de chivo is a variety of chivo, a thick Ecuadorian stew that is traditionally served with fried plantains or yellow rice. This version uses goat meat, and the dish is almost always made for special occasions. Originally, seco de chiv... READ MORE

Chivo guisado is a Dominican goat stew. It is usually prepared with pieces of goat meat, onions, bitter oranges, garlic, and tomatoes, while the secrets to this delicacy are wild oregano and Scotch bonnet peppers. Local goats feed on wild oregano,... READ MORE

This Indonesian goat stew originated in Surakarta, Java. It is believed that the dish appeared during the Dutch rule when the best goat cuts were usually distributed among the rich, and what was left for the poor were goat bones which still had so... READ MORE

Büryan kebabı is a meat dish prepared by cooking a whole goat or lamb in a deep well over a wood fire. The well is covered with a lid and sealed with mud or ash so the meat cooks and steams simultaneously. There are two kinds of büryan k... READ MORE

Patatato is a signature specialty of the Greek island of Amorgos, in the Aegean Sea. This dish is a combination of meat and potatoes which are cooked slowly in a rich tomato sauce with onions, garlic, olive oil, and red or white wine. Goat or kid ... READ MORE

Maranho is a traditional dish hailing from Sertã in the region of Beira Baixa. It's made with a combination of goat meat, chouriço, dry-cured ham, rice, and mint. The ingredients are combined and sewn into a goat stomach. It is belie... READ MORE

Boodog is a traditional roast typically made with whole goat that is filled with hot stones, potatoes, and onions so that they are cooked within its skin. Apart from goats, the roast can also be prepared with whole marmots. The stones should have ... READ MORE

Fah-fah is a traditional soup originating from Djibouti. It's usually made with a combination of goat meat, cabbage or kale, leeks, garlic, onions, potatoes, hot peppers, coriander, salt, and pepper. The meat and vegetables are placed into a pot, ... READ MORE

Kapamas is a meat specialty that hails from the Greek island of Rhodes, where it is traditionally prepared for Easter. It usually consists of a kid goat that’s been filled with a combination of rice, onions, tomatoes, and parsley. The dish i... READ MORE

Gida vrasti is a traditional dish originating from Greece. It's usually made with a combination of goat meat, carrots, onions, garlic, potatoes, celery, bay leaves, oregano, lemon juice, salt, and pepper. The meat is covered with water, boiled, dr... READ MORE

Kari kambing is a goat curry that is popular in Malaysia and Indonesia. It is made with a combination of goat meat cut into chunks, potatoes, tomatoes, curry leaves, ginger, onions, coconut milk, chili peppers, and various other spices such as gal... READ MORE

Chivo lechal Malagueño is a traditional dish originating from Malaga. The main ingredient is suckling goat (usually shoulder and leg) that's raised in the Malaga province and has juicy and tender flesh. Other ingredients include lemon juice... READ MORE

Khasi ko masu is a flavorful Nepalese curry made with goat meat. Although the meat has its own rich flavor and doesn't need many spices to enhance the flavors of the dish, it is combined with flavorings such as garam masala, chili, turmeric, clove... READ MORE

Choto al ajillo is a traditional dish originating from Granada. It consists of succulent and tender kid goat meat, olive oil, stale bread, garlic, smoked paprika, bay leaves, sherry, white wine, and a bit of oregano or marjoram. The stew should ha... READ MORE

The goat meat is marinated in a blend of aromatic spices, including thyme, paprika, and lemon juice, then cooked until tender with onions, garlic, and fiery Scotch bonnet peppers. This savory, smoky meat is then mixed with al dente pasta, which ha... READ MORE

Kissuto rombo is a traditional meat dish originating from Angola. The dish is usually made with a combination of goat meat, white wine, lemon juice, garlic, hot peppers, bay leaves, olive oil, salt, and white pepper. The young goat is cleaned, was... READ MORE

Maouri or mouri is the name of a traditional lidded clay dish or pot for baking, and the meat delicacy that’s cooked in it. The dish consists of a whole lamb or goat kid that is typically sprinkled generously with salt and pepper an... READ MORE

Capretto arrosto is a traditional meat dish. It's made with kid goat, garlic, oil or butter, white wine, meat stock, rosemary, and seasonings. The kid goat is cut into quarters, and the meat is then studded with garlic and rosemary. Lightly fried ... READ MORE

Byzanti is a Karpathian meat specialty that is an inevitable part of traditional Greek Easter feasts on the island. It usually consists of either a goat kid or lamb that’s filled with a mixture of chopped offal, rice or bulgur, and scallions... READ MORE

De tai chanh is a traditional dish and a specialty of Ninh Binh. The dish is made with goat meat that's boiled with lemon juice. Other common ingredients include chili peppers, lemon leaves, garlic, pepper, and sesame. The meat must be thinly slic... READ MORE

Gosht dum is a traditional version of biryani, a quintessential rice dish. It's usually made with a combination of goat or mutton, basmati rice, ginger, garlic, ghee, cloves, cinnamon, hot peppers, milk, saffron, onions, yogurt, mint, bay leaves, ... READ MORE

Kabritu stoba is a traditional goat dish originating from Bonaire. The stew is usually made with a combination of goat (or lamb), butter, onions, garlic, tomatoes, tomato paste, lime juice, jalapeños, beef stock, paprika, white vinegar, sal... READ MORE

Denningvleis is a traditional stew. It's prepared with a combination of mutton or lamb, onions, garlic, tamarind, allspice, bay leaves, cloves, and nutmeg. It's important to use as little water as possible and braise the meat slowly when preparing... READ MORE

Capra alla neretese is a traditional dish originating from Teramo in Abruzzo. The dish is usually made with a combination of goat meat, tomatoes, onions, white wine, red peppers, olive oil, cloves, salt, and black pepper. The chopped onion and clo... READ MORE

Cabrito a la norteña is a traditional dish of northern Peru, consisting of tender, young goat meat that is marinated in a blend of flavorful ingredients such as garlic, Peruvian chili peppers, and chicha de jora—a traditional fermente... READ MORE

Mole de caderas is a traditional dish from the Mixteca region, particularly in Puebla and Oaxaca. It is a seasonal delicacy prepared in the autumn during "La Matanza," an annual goat harvest that begins in late October. Deeply rooted in indigenous... READ MORE

Maccheroni con il sugo di capra is a traditional Calabrian dish of goat sauce mixed with maccheroni pasta. The sauce is prepared with goat meat and tomato passata as the main ingredients, complemented with onion and garlic, and seasoned with bay l... READ MORE

Birria tatemada is a variation of the traditional Mexican birria dish, typically made with goat meat. The meat is marinated in a blend of chili peppers and spices and then slow-cooked until very tender. The "tatemada" refers to the process of char... READ MORE