Birria de Chivo is a traditional Mexican goat stew from Jalisco, made by slow-braising goat in a smoky red chile adobo until it turns fall-apart tender. Dried ancho and guajillo chiles are blended with tomato, garlic, onion, vinegar, and warm spices to create a deep, tangy, earthy sauce that doubles as consomé for sipping or […]
Indian Goat Curry is a classic mutton-style curry where bone-in goat simmers in a spiced onion-tomato gravy until the meat turns fall-apart tender. Goat pieces are marinated with yogurt and ground spices, then cooked with browned onions, ginger–garlic, and whole spices for a deep, restaurant-style flavor at home. The gravy is rich, warm, and mildly […]
Seco de Chivo is a traditional Ecuadorian goat stew where marinated goat simmers low and slow in a garlicky, cumin-spiced sauce colored with achiote. The stew gets its tangy, bright flavor from chicha, beer, or citrusy naranjilla blended with tomatoes, peppers, cilantro, and a touch of panela for sweetness. The result is tender, fall-apart goat […]
Goat biryani is a layered Indian rice dish where basmati and yogurt-marinated goat cook together under steam until the grains are fluffy and the meat turns tender. The goat simmers first in a spiced onion-tomato gravy, then is layered with parboiled basmati, herbs, fried onions, and ghee before a final sealed “dum” cook. The result […]
Moroccan Goat Tagine is a slow-cooked goat stew simmered with onions, garlic, warm spices, and a touch of sweetness from dried fruit. Goat pieces are gently braised until tender in a sauce flavored with cumin, coriander, cinnamon, and preserved lemon, then finished with olives and fresh herbs. The result is a rich, aromatic main course […]
Nigerian Goat Pepper Soup is a light, broth-based soup where goat pieces simmer in a hot, aromatic mix of pepper soup spices and fresh chilies. The goat is cooked bone-in so the broth picks up extra flavor, while a custom blend of warm spices and herbs keeps the soup deeply savory but not heavy. It […]
Barbacoa de Cabrito is a traditional Mexican dish where young goat is seasoned simply, wrapped, and slow-cooked until the meat turns fall-apart tender and juicy. The cabrito is often rubbed with garlic, chiles, and herbs, then cooked in a sealed environment so it steams in its own juices and a light broth. Once done, the […]
Curried Goat Stew is a Caribbean-style goat dish where bone-in goat pieces are simmered in a spiced curry gravy with onions, garlic, ginger, thyme, and Scotch bonnet until the meat turns tender. The goat is browned, then stewed with curry-bloomed oil, aromatics, and potatoes so the sauce thickens into a rich, golden stew that coats […]
Goat Rogan Josh is a Kashmiri-style curry where bone-in goat simmers in a yogurt-based gravy perfumed with Kashmiri chili, fennel, dried ginger, and whole garam masala. The goat is first seared in hot oil or ghee with whole spices, then gently braised with a spiced yogurt mixture until the meat turns tender and the sauce […]
