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Birria (Mexican Goat and Chile Stew)

(Sunset, July, 2011)

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Braised Goat

(Washington Post, November, 2009)

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Braised Meatballs With Artichokes and Fennel

(Goat: Meat, Milk, Cheese by "Bruce Weinstein, Mark Scarbrough", 2011)

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Curried Goat

(Melting Pot, Episode: Grandparents’ Kitchen, Season: 4)

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Curry Goat

(Heat Seekers, Episode: Miami, Season: 1)

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Curry Goat

(Diners, Drive-Ins And Dives, Episode: Dynamic Dishes, Season: 14)

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Fresh Knitting Needle Pasta with Goat Sauce

(My Calabria by Rosetta Costantino and Janet Fletcher, 2010)

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Goat Chili With Eye Of The Goat Beans

(Food & Wine, November, 2008)

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Goat Chops With Cherries, Bourbon and Cream

(Washington Post, April, 2011)

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Goat Curry

(Saveur, May, 2007)

This recipe employs a technique called bhoona, in which the meat, spices, and wet ingredients are stewed together until the mixture reduces and the main ingredient browns.
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Comments:

On January 14, 2011, 1:44 pm alan said:

I didn't have high expectations for this. Boy was I wrong! The dish came out wonderful! Used a goat shoulder cut into 1.5 - 2in cubes, a bit smaller than the recipe calls for. It's an interesting recipe, you boil down the curry until it's dry and then add more water and shallots and boil it down again until you have a thick curry. I let the sauce cook all the way down the first time and browned the goat some. Be careful with the second reduction, it goes fast. The sauce ended up being a little thicker than I wanted. Next time I'd put the cardamom pods in some cheesecloth so I could pull them out at the end. If you're into cardamom leave them in. I'd also coarsely crush the pepper corns and use less oil.


Goat Gratin

(Primal Cuts: Cooking with America’s Best Butchers by Marissa Guggiana, 2010)

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Goat Ragù With Fresh Spaghetti

(Food & Wine, July, 2011)

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Goat Ragu With Pappardelle

(Washington Post, April, 2011)

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Goat Stew

(Dinner: Impossible, Episode: Stranded: Deserted Island: Impossible, Season: 1)

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Goat Tacos

(Gourmet, July, 2008)

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Inside-Out Goat Cheese Goat Burgers

(Washington Post, April, 2011)

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Pan-Roasted Chops with Blackberries and Sage

(Goat: Meat, Milk, Cheese by "Bruce Weinstein, Mark Scarbrough", 2011)

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Roasted Leg of Goat Stuffed with Swiss Chard and Lime Pickle

(Food & Wine, April, 2006)

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Smoked-Chili-Rubbed Goat Shoulder

(Eat with Your Hands by Zak Pelaccio, 2012)

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South African-Inspired Goat Curry With Apricots and Buttermilk

(Washington Post, April, 2011)

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Spicy Goat Stew

(Boston Globe, November, 2010)

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Stir-Fried Goat With Basil and Egg

(Food & Wine, March, 2012)

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Trinidadian Curry Goat

(The Culinary Adventures of Baron Ambrosia, Episode: The Culinary Adventures of Baron Ambrosia, Season: 3)

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