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This is a list of notable goat dishes, which use goat meat as a primary ingredient. Goat meat is the meat of the domestic goat (Capra aegagrus hircus). It is often called chevon or mutton when the meat comes from adults, and cabrito, capretto, or kid when from young animals. Worldwide, goat meat is less widely consumed than pork, beef, and poultry.

Goat dishes

Curry dishes

• Aloo gosht – Curry dish made with meat and potatoes
• Bengali mutton bhuna – Culinary traditionPages displaying short descriptions of redirect targets
• Bhuna – Culinary traditionPages displaying short descriptions of redirect targets gosht
• Goat curry – Spicy stew
• Massaman curry – Mild Thai curry

Rice dishes

Kabsa can be made with goat meat and wild vegetables such as asparagus. This may be related to the origin of paella.

• Biryani – Rice-based dish from South Asia
• Nasi goreng kambing, fried rice served with goat meat in Indonesia and Malaysia

Soups and stews

• Birria – Goat-based dish
• Chanfana – Portuguese dish of goat stewed in red wine with garlic, laurel and fat
• Chui jhal – A stew from Khulna, Bangladesh
• Haleem – Type of stew

Miscellaneous

• Apohtin
• Argentine mutton barbecue
• Bhutan – A spicy dish prepared with goat tripe. A speciality in Nepal.
• Bocksbraten, a specialty in the surroundings of Bamberg in Germany, which is usually offered for the church consecration (Kirchweih).
• Boodog, a dish from Mongolia where pre-heated stones are put into a goat's carcass
• Cabrito – roast goat kid
• Capra e fagioli – Typical dish of the hinterland of Imperia, Liguria
• Chakna – Indian spicy stew
• Chapli kebab – Pakistani Pashtun-style minced kebab eaten throughout South Asia
• Nepalese char grilled goat. – steak grilled with charcoalPages displaying wikidata descriptions as a fallback
• Chivito
• Mutton Chow mein – Chinese stir-fried noodles
• Congolese mutton stew – Food and drink of the Democratic Republic of the Congo
• Dhansak – Indian dish
• Gosht – Persian word for meat
• Ground Chevon Hamburger – Culinary dish consisting of a beef patty between rounded buns.
• Mediterranean Goat Casserole – Variety of cooking pot and general category of foods cooked inside it.
• Mutton Varutharacha Curry.
• Goat roti – traditional East-Indian foodPages displaying wikidata descriptions as a fallback
• Mutton Gulai – Indonesian curry dish
• Mutton handi – Cooking vessel from the Indian subcontinent
• Heugyeomso-tang – a Korean black goat stew
• Spanish goat meat hotpot
• Hyderabadi biryani
• Mutton Karahi
• Isi ewu – a traditional Igbo dish that is made with a goat's head.
• Italian capretto
• Kabsa – Arabian rice dish
• Kaldereta – Filipino goat meat stew
• Keema Matar – Minced meat dish from India and PakistanPages displaying short descriptions of redirect targets
• Keema Khichuri – Finely chopped meatPages displaying short descriptions of redirect targets
• Pasanda – Spicy yogurt-marinated meat curry
• Punjabi Dhabe da keema – Finely chopped meatPages displaying short descriptions of redirect targets
• Khichra – Indian cuisine
• Khorkhog – Mongolian dish
• Indian style mutton kofta – Middle Eastern and South Asian meatballs
• Kokoretsi – Grilled lamb or goat intestines
• Mutton korma – Dish originating in the Indian subcontinent
• Mannish water – Goat soup in Jamaican cuisine
• Maraq – Type of food
• Marathi – Cuisine of the Marathi people from Maharashtra, India Tambda Rassa
• Mutton Momo – Dumpling in Tibetan and Nepali cuisine
• Mughlai keema paratha – Popular street food originated in Bengal
• Mutton pulao
• Nasi kebuli – Indonesian rice dish
• Nihari – Meat stew originating in the Indian subcontinent
• Bhuteko Masu (Nepalese Pan fried mutton)
• Mutton paya
• Roganjosh
• Sate kambing – made by grilling goat meat that has been mixed with seasoning
• Sate klatak
• Seco (food)
• Shami kebab with goat
• Mutton Vathal (South Indian cuisine)
• Sup kambing – Indonesian mutton soup dish
• Swan Puka
• Nepalese Taas – Metropolitan City in Bagmati Province, NepalPages displaying short descriptions of redirect targets
• Tajine – Maghrebi dish prepared in the earthenware pot of the same namePages displaying short descriptions of redirect targets
• Indian goat Tandoori
• Raagi Balls – Karnataka, India Geographical Indicator
• Thukpa
• Tongseng
• Tsamarella
• Goat Vindaloo
• Australian goat Meat pie (Australia and New Zealand)
• Galaoti Kabab – an Indian kebab made from goat fat and meat of goat kid.

• Goat dishes
• Isi ewu
• Mannish water
• Sate kambing prepared using goat meat
• Tongseng prepared with goat meat
• Bocksbraten with potato dumplings

See also

• Goat cheese
• List of goat milk cheeses
• Goat milk
• Lists of prepared foods

References

1. "Meat Consumption". FAO.
2. Taffe, M. (2013). The Original Jamaican Curry Goat Recipe. Booktango. p. 14. ISBN 978-1-4689-2551-7.
3. Tatum, C. (2013). Encyclopedia of Latino Culture: From Calaveras to Quinceañeras. Cultures of the American Mosaic. ABC-CLIO. p. 425. ISBN 978-1-4408-0099-3.
4. Editors, Newcity; Newcitys (2011). Newcity's Best of Chicago 2012: The Ultimate Insider's Guide to More Than 500 Things to Do, Facts to Know and Places to Go. Agate Publishing, Incorporated. p. PT 114. ISBN 978-1-57284-404-9. {{cite book}}: |last= has generic name (help)
5. Jahan, Rownak (17 February 2015). "Chui jhal". Bangla Recipes. Retrieved 3 October 2016.
6. "Bocksbraten". Genussregion Oberfranken. Retrieved 4 February 2017.
7. Morthland, John (August 1992). "Get Your Goat". Texas Monthly. pp. 66–72. Retrieved 25 September 2015.
8. "Nutrition". Nutrition, Volumes 28-32. 1994.
9. Gutierrez, S.A. (2013). Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina. University of North Carolina Press. p. PT 137. ISBN 978-1-4696-0881-5.
10. Majumdar, S. (2009). Eat My Globe: One Year to Go Everywhere and Eat Everything. Atria Books. p. PT 225. ISBN 978-1-4165-7626-6.
11. Sietsema, R.; Trillin, C. (2004). The Food Lover's Guide to the Best Ethnic Eating in New York City. Arcade Pub. p. 307. ISBN 978-1-55970-716-9.
12. Kraig, B.; Sen, C.T. (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 179. ISBN 978-1-59884-955-4.
13. Campion, C. (2003). The Rough Guide to London Restaurants. Mini Rough Guides Series. Rough Guides. p. 150. ISBN 978-1-84353-097-8.
14. Edet, Laura. "Nigeria Recipes: ISI-EWU (spiced goat head)". Archived from the original on 2009-03-01. Retrieved 2009-05-20.
15. Ruprecht, T. (2010). Toronto's Many Faces. Dundurn Group. p. 144. ISBN 978-1-55488-885-6.
16. D, J.D.P.; Murakhver, N. (2012). They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from Around the World. ABC-CLIO. p. 125. ISBN 978-0-313-38058-7.
17. Taffe, M. (2013). The Original Jamaican Mannish Water Soup Recipe. Booktango. p. PT 18. ISBN 978-1-4689-2560-9.
18. Kalekin-Fishman, D.; Low, K.E.Y. (2012). Everyday Life in Asia: Social Perspectives on the Senses. Ashgate Publishing Limited. p. 54. ISBN 978-1-4094-9234-4.
19. Kijac, M.B. (2003). The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes. NYM Series. Harvard Common Press. p. 233. ISBN 978-1-55832-248-6.
20. Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough Guides. p. 186. ISBN 978-1-85828-250-3.
21. Klopčič, M.; Kuipers, A.; Hocquette, J.F. (2012). Consumer Attitudes to Food Quality Products: Emphasis on Southern Europe. EAAP publication. Wageningen Academic Publishers. p. 264. ISBN 978-90-8686-207-8.
22. "Tsamarella". foodmuseum.cs.ucy.ac.cy (in Greek). Cyprus Food Virtual Museum. Retrieved 1 December 2015.

External links

• Alford, Henry (March 31, 2009). "How I Learned to Love Goat Meat". The New York Times. Retrieved 25 September 2015.

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