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Entries tagged with 'goat'

Crispy Indian-Style Simmered Goat Chops

Serious Eats Denise D'silva Sankhe 3 comments

This particular dish is Anglo-Indian in origin. It envelops the tender braised meat (your choice of goat or lamb chops) in fresh breadcrumbs that turn crisp and crunchy as soon as they touch the sizzling hot pan. More

Goat or Lamb Ribs, Dong-Bei Style

Serious Eats Chichi Wang Post a comment

The concentration of cumin seeds on just one rack of lamb is startling. Then you bite into a rib, stewed until it is fork-tender, and the cumin seeds crunch and crackle in your mouth. One of the best bites in recent memory. More

Jamaican Goat Curry

Serious Eats Chichi Wang Post a comment

A Jamaican classic, goat curry with potatoes and onions, flavored with ginger and Scotch Bonnet peppers. Tender, spicy, and low in fat. More

Sunday Supper: Goat Curry

Serious Eats Sydney Oland 7 comments

Anyone who likes lamb should love goat; the flavor is similar, but with a little more character. The inherent toughness of the meat lends itself well to long, slow cooking, and the strong flavor of the meat can stand up to the assertive curry and chili seasoning in this dish. More

Goat Skewers with a Vinegary Herb Sauce

Serious Eats Caroline Russock Post a comment

[Photographs: Marcus Nillson] Bruce Weinstein and Mark Scarbrough, authors of Goat: Meat, Milk, Cheese, are quick to tell you that most people's aversion to goat meat stems from curry, more specifically the very goaty sort that's popular in Jamaican takeout... More

Cook the Book: Braised Goat Meatballs with Artichokes and Fennel

Serious Eats Caroline Russock Post a comment

Meatballs generally fall under the category of cold-weather eating but these Braised Goat Meatballs with Artichokes and Fennel from Bruce Weinstein and Mark Scarbrough's Goat: Meat, Milk, Cheese couldn't be springier. Spiced with a wonderfully Greek combination of oregano and dill, these meatballs are simmered in a light tomato broth scented with cinnamon and lemon. More

Cook the Book: Goat Mole Rojo

Serious Eats Caroline Russock 3 comments

Goat shows up on menus all over Mexico and if you're particularly lucky, at your local taqueria in the form of tacos de cabrito or tacos de chivo. We thought we'd start out our week of goat-centric cooking with Goat Mole Rojo from Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough. The rich, chile simmered stew is a wonderful introduction into the world of cooking with goat. More


Serious Eats Lee Zalben 7 comments

[Photograph: Peanut Butter & Co.]... More

The Nasty Bits: Guyanese Goat Curry

Serious Eats Chichi Wang 28 comments

Goat is not really nasty in any sense of the word, but it does happen to be underappreciated, underused, and misunderstood. If you've bleeted about eating goat in the past, this curry recipe will change your mind. More

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