List of goat dishes

Last updated February 10, 2024

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.^[1]

Goat dishes

Curry dishes

Aloo gosht – Curry dish made with meat and potatoes
Bengali mutton bhuna – Spicy Asian or Asian-influenced dishes
Bhuna – Spicy Asian or Asian-influenced dishes gosht
Goat curry – Spicy stew^[2]
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 Indian subcontinent
Nasi goreng kambing, fried rice served with goat meat in Indonesia and Malaysia

Soups and stews

Birria – Goat-based dish^[3]^[4]
Chanfana – Portuguese dish of goat stewed in red wine with garlic, laurel and fat
Chui jhal – A stew from Khulna, Bangladesh ^[5]

Miscellaneous

Apohtin
Argentine mutton berbeque
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).^[6]
Boodog, a dish from Mongolia where pre-heated stones are put into a goat's carcass
Cabrito – roast goat kid^[7]
Capra e fagioli – Typical dish of the hinterland of Imperia, Liguria
Chakna – Indian spicy stew^[8]
Chapli kebab – Pashtun-style minced kebab eaten throughout South Asia
Nepalese char grilled goat. – steak grilled with charcoal
Chivito ^[9]
Mutton Chow mein – Chinese stir-fried noodles
Congolese mutton stew – Food and drink of the Democratic Republic of the Congo
Dhansak – Indian dish^[10]
Gosht – Persian word for meat
Ground Chevon Hamburger – Food 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 food^[11]
Mutton Gulai – Indonesian curry dish
Haleem – Type of stew
Mutton handi – Cooking vessel from the Indian subcontinent
Heugyeomso-tang – a Korean black goat stew
Spanish goat meat hotpot
Hyderabadi biryani ^[12]^[13]
Mutton Karahi
Isi ewu – a traditional Igbo dish that is made with a goat's head.^[14]
Italian capretto
Kabsa – Arab rice dish
Kaldereta – Filipino goat meat stew^[15]
Keema Matar – Minced meat dish from India and Pakistan
Keema Khichuri – Finely chopped meat
Pasanda – Spicy yogurt-marinated meat curry
Punjabi Dhabe da keema – Finely chopped meat
Khichra – Indian cuisine
Khorkhog – Mongolian dish
Indian style mutton kofta – Middle Eastern and South Asian meatballs
Kokoretsi – Grilled lamb or goat intestines^[16]
Mutton korma – Dish originating in the Indian subcontinent
Mannish water ^[17]
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^[18] that has been mixed with seasoning
Sate klatak
Seco (food) ^[19]
Shami kebab with goat
Mutton Vathal (South Indian cuisine)
Sup kambing – Indonesian mutton soup dish
Swan Puka
Nepalese Taas – Metropolitan City in Bagmati Province, Nepal
Tajine – Maghrebi dish prepared in the earthenware pot of the same name
Indian goat Tandoori
Raagi Balls – Karnataka, India Geographical Indicator
Thukpa
Tongseng ^[20]
Tsamarella ^[21]^[22]
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

Related Research Articles

Pakistani cuisine can be characterized as a blend of regional cooking styles and flavours from across South, Central and Western Asia. Pakistani cuisine is influenced by Persian and Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. The country's various cuisines vary across the country. Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce options reason for the uniqueness of Pakistani cuisine.

Goat curry, Curried Goat, or Curry Goat is a curry dish prepared with goat meat, originating from the Indian subcontinent. The dish is a staple in Southeast Asian cuisine, Caribbean cuisine, and the cuisine of the Indian subcontinent. In the Caribbean and Southeast Asia, the dish was brought to the region by the South Asian diaspora, and has subsequently influenced the respective local cuisines. This dish has also spread throughout the Indo-Caribbean diaspora in North America and Europe.

Sate kambing is the Indonesian name for "mutton satay". It is part of the cuisine of Indonesia. This food is made by grilling goat meat that has been mixed with seasoning. The dish is also called lamb satay and goat satay.

Hyderabadi cuisine, also known as Deccani cuisine, is the native cooking style developed in the kitchens of the Muslim aristocrats of the erstwhile Hyderabad State, India. The haute cuisine of Hyderabad began to develop after the foundation of the Bahmani Sultanate, and the Qutb Shahi dynasty centered in the city of Hyderabad promoted the native cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the Nizams of Hyderabad as it began to further develop under their patronage.

Goat meat or goat's meat is the meat of the domestic goat. The common name for goat meat is simply "goat", while that from young goats can be called "kid", capretto (Italian), or cabrito. In South Asian and Caribbean cuisine, mutton commonly means goat meat. In South Asia, where mutton curry is popular, "mutton" is used for both goat and lamb meat.

Tongseng is an Indonesian goat meat, mutton or beef stew dish in curry-like soup, with vegetables and kecap manis. Tongseng is commonly found in the Indonesian region of Central Java; from Surakarta to Yogyakarta. However, it is believed that the dish originated from Klego district in Boyolali, Central Java.

Aloo gosht is a meat curry, and is a popular dish in North Indian, Pakistani, and Bangladeshi cuisine. It consists of potatoes (aloo) cooked with meat (gosht), usually lamb or mutton or beef, in a stew-like shorba gravy. It may be considered a curry, stew, or shorba depending on the way the dish is prepared, the types of spices used and what country or particular region it was made in. The dish can be served and eaten with plain rice or with bread such as roti, paratha or naan.

Mutton curry is a dish that is prepared from goat meat and vegetables. The dish is found in different variations across all states, countries and regions of the Indian subcontinent and the Caribbean.

Gulai is a class of spicy and rich stew commonly found in Indonesia, Malaysia and Singapore. The main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem.

Arab Indonesian cuisine is characterized by the mixture of Middle Eastern cuisine with local Indonesian-style. Arab Indonesians brought their legacy of Arab cuisine—originally from Hadhramaut, Hejaz and Egypt—and modified some of the dishes with the addition of Indonesian ingredients. The Arabs arrived in the Nusantara archipelago to trade and spread Islam. In Java, since the 18th century AD, most of Arab traders settled on the north coast and diffuse with indigenous, thus affecting the local cuisine culture, especially in the use of mutton meat and ghee in cooking.

Indian Indonesian cuisine is characterized by the mixture of Indian cuisine with local Indonesian-style. This cuisine consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Indonesia. Indian influence can be observed in Indonesia as early as the 4th century. Following the spread of Islam to Indonesia and trading, Muslim Indian as well as Arab influences made their way into Indonesian cuisine. Examples include Indian biryani, murtabak, curry and paratha that influenced Acehnese, Minangkabau, Malay, Palembangese, Betawi and Javanese cuisine.

References

↑ "Meat Consumption". FAO.
↑ Taffe, M. (2013). The Original Jamaican Curry Goat Recipe. Booktango. p. 14. ISBN 978-1-4689-2551-7.
↑ 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.
↑ 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)
↑ Jahan, Rownak. "Chui jhal". Bangla Recipes. Retrieved 3 October 2016.
↑ "Bocksbraten". Genussregion Oberfranken. Retrieved 4 February 2017.
↑ Morthland, John (August 1992). "Get Your Goat". Texas Monthly. pp. 66–72. Retrieved 25 September 2015.
↑ "Nutrition". Nutrition, Volumes 28-32. 1994.
↑ 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.
↑ 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.
↑ 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.
↑ 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.
↑ Campion, C. (2003). The Rough Guide to London Restaurants. Mini Rough Guides Series. Rough Guides. p. 150. ISBN 978-1-84353-097-8.
↑ Edet, Laura. "Nigeria Recipes: ISI-EWU (spiced goat head)". Archived from the original on 2009-03-01. Retrieved 2009-05-20.
↑ Ruprecht, T. (2010). Toronto's Many Faces. Dundurn Group. p. 144. ISBN 978-1-55488-885-6.
↑ 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.
↑ Taffe, M. (2013). The Original Jamaican Mannish Water Soup Recipe. Booktango. p. PT 18. ISBN 978-1-4689-2560-9.
↑ 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.
↑ 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.
↑ Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Rough Guides. p. 186. ISBN 978-1-85828-250-3.
↑ 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.
↑ "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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[1] "Meat Consumption". FAO.

[Taffe_2013_p._14-2] Taffe, M. (2013). The Original Jamaican Curry Goat Recipe. Booktango. p. 14. ISBN 978-1-4689-2551-7.

[Tatum_2013_p._425-3] 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.

[Editors_Newcitys_2011_p._114-4] 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. "Chui jhal". Bangla Recipes. Retrieved 3 October 2016.

[6] "Bocksbraten". Genussregion Oberfranken. Retrieved 4 February 2017.

[Morthland-7] Morthland, John (August 1992). "Get Your Goat". Texas Monthly. pp. 66–72. Retrieved 25 September 2015.

[Nutrition-8] "Nutrition". Nutrition, Volumes 28-32. 1994.

[Gutierrez_2013_p._137-9] 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.

[Majumdar_2009_p._225-10] 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.

[Sietsema_Trillin_2004_p._307-11] 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.

[Kraig_Sen_2013_p._179-12] 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.

[Campion_2003_p._150-13] Campion, C. (2003). The Rough Guide to London Restaurants. Mini Rough Guides Series. Rough Guides. p. 150. ISBN 978-1-84353-097-8.

[recipe1-14] Edet, Laura. "Nigeria Recipes: ISI-EWU (spiced goat head)". Archived from the original on 2009-03-01. Retrieved 2009-05-20.

[Ruprecht_2010_p._144-15] Ruprecht, T. (2010). Toronto's Many Faces. Dundurn Group. p. 144. ISBN 978-1-55488-885-6.

[D_Murakhver_2012_p._125-16] 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.

[Taffe_2013_p._18-17] Taffe, M. (2013). The Original Jamaican Mannish Water Soup Recipe. Booktango. p. PT 18. ISBN 978-1-4689-2560-9.

[Kalekin-Fishman_Low_2012_p._54-18] 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.

[Kijac_2003_p._233-19] 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.

[Lexus_1997_p._186-20] Lexus (1997). Indonesian: A Rough Guide Phrasebook. Rough guide phrasebook. Rough Guides. p. 186. ISBN 978-1-85828-250-3.

[Klopčič_Kuipers_Hocquette_2012_p._264-21] 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.

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