Curry, biryani, bbq ribs, what’s your goat pleasure?
Goat is my baseline preference for red meat. However it’s a lot harder to come by in the US, never mind in preferred cuts, unless you go to a market patronised by an immigrant population that also prefers goat to other red meat.
I came upon it at a Chinese supermarket recently (didn’t know they ate much goat, or maybe they stock it for other immigrant groups around there who do), and so now I’ve got it going sous vide with a basic marinade, most likely destined for biryani.
Or maybe Champaran mutton or Kosha Mangsho or Kashmiri Rogan Josh. Or even Rendang. So many good choices.
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Havent cooked with it myself, but Ill drive out of my way for good Jamaican curry goat.
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I don’t like goat as much as lamb.
The main ways it’s prepared in Toronto restaurants are Indian goat curries and West Indian goat curries. Some West Indian restaurants in Toronto serve a pretty good goat roti. Trinidad and Guyana are typically regarded in the West Indies as the 2 countries who make the best West Indian-style curries.
I haven’t made either of these. Just posting for reference
My friend had a roast goat on a spit catered by a Greek restaurant in Toronto, for his 40th bday.
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I found the term “bounjay” from the second link interesting, because it must come from “bhun-na” or “bhoon-na” in hindi (and has been discussed before here on HO – saute very well and deliberately until oil separates).
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Very big Indian influence in the curries in Trinidad and Guyana. Quite a few of my classmates in high school were from Trinidad, Montserrat, Domenica, and St Kitts. Their parents or grandparents had immigrated to the islands from India. Most of these classmates are Hindu.
I think the difference of bhuna vs bhoona is mostly a variation in transliteration.
Well, yes, colonialism and all 
I meant the etymology of the words from Hindi / Bihari to their current form.
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Lol okay,. Got it…
I think most of my friends’ parents and grandparents arrived in West Indies in the 1920s or 1930s. My friend’s dad, who was born in Trinidad in 1934, had a full scholarship for university in India.
Bounjay …Bonjay… Lol
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I’ve only had goat a few times - in Mexico at a restaurant specializing in it (iirc El Cabrito in Acapulo, now closed) and black goat stew at a Korean restaurant near Seattle (below). I remember it as having lots of perilla leaves. I’m not finding a recipe for you that has perilla leaves, but Mexican and Korean are two more cuisines to explore for goat dishes.
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Southeast Asia as well – Filipino kalderetang, Indosiana and Southern thai goat curries
Goat is what beef should taste like.
Yes, I eat goat. Typically though I’ve only found it in Spanish, Italian and Indian cuisines. At least that has been my experience so far. I really love goat meat: it’s less ’ smelly’ than lamb, very neutral and clean taste. Lovely soft texture as well, especially young goat.
I don’t cook with goat often, mostly because it is very difficult to source here. My mum sometimes gets it from a local Turkish shop, and it’s lovely meat from young goat.
Let me see if I can find some pics of goat I had in Spain/Italy.
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I had a goat taco half a once. Not for me, more for others to enjoy!
This Filipino Kalderata recipe on Serious Eats is one that I make with beef, not goat.
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I do think it is more rich than beef. Lamb and goat are richer.
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Other way around. Goat is less fatty, and less gamey too.
Goat is lean and flavourful. Does not taste like other animals. Goat has its own taste. However, one has to contend with the many bones.
I eat it at home often enough. The most surprising place I had goat was in Japan, and it was sashimi, of course.
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Still in Athens?
Same bones as lamb, but perhaps it’s the way of consumption of the cultures via which its most commonly consumed being bone-in rather than boneless cuts.
Last week, I stopped by a few butchers for my aunt to see if they could do a boneless neck fillet like she could get in England. Every single Halal butcher refused to remove the bones — and asked why on earth that was being requested 
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When ordering from a butcher in India, one could ask for a boneless shoulder, but most people wouldn’t unless it was for a roast. (And even for roast, our butcher will break the shank in a few places for easier fitting into a cooking vessel, but not remove it entirely unless we insist for some mysterious reason, because people want the marrow bone). Same for south asian halal butchers in the nyc area.
I was intrigued when my friend’s Greek mom recently told me that she grew up with more goat than lamb, and that her father raised goats in their village.
Interesting range of countries and dishes
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