We can have the goat cut up like lamb into roast joints, diced shoulder for casseroles and curries, chops which can be marinated and grilled, or cooked in a sauce (such as tomato passata/garlic), and breast which is rolled and can be stuffed and roasted. Or the shoulder can be left on the bone as either a joint or diced on the bone, again for curries.

Goat meat (Chevon) will lose moisture and can toughen quickly due to low fat content if it is exposed to high, dry cooking temperatures. Therefore, two basic rules are:

1. cook it slowly (low temperature)
2. cook it with moisture

Tenderness of meat cut determines the method or methods of cooking. Tender cuts of meat are usually best when cooked by a dry heat method such as roasting, broiling or frying. Less tender cuts are tenderised by cooking with moist heat such as braising and stewing.

Tender cuts of goat meat are the legs, ribs, portions of the shoulder cut, the loin, roast and the breast. Less tender cuts of goat are stew meat, riblets and shanks. In general, it is advisable to cook the meat slowly. Cooking any meat at low temperatures results in a more tender and flavourful product with more juice.

Slow cookers and pressure cookers are ideal!  Or try a roasting bag!

CARIBBEAN GOAT KEBABS

1 pound boneless goat loin, cut into 1/2" cubes
1 cup plain low fat yogurt
2 Tbs orange juice
1 Tbs ground coriander
1/4 tsp ground ginger
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp salt
skewers

In a medium bowl, stir together yogurt, orange juice and all seasonings. Blend well. Add the goat meat cubes to the bowl, stir to coat with the marinade, cover and refrigerate for 4 - 24 hours.
Remove the meat from the marinade, pat lightly with paper towels to dry. Place meat evenly on the skewers. Grill over medium-hot coals, turning frequently, for about 10 minutes until nicely brown.

For additional caribbean recipe ideas, see   http://www.tastethecaribbean.org

GOAT MEAT CURRY

2kg lean goat meat (shoulder)
Oil for frying
1 sliced onion
3 teaspns cummin seeds
1/2 teaspns fenugreek seeds
3cm piece cinnamon
8 whole cloves
1 tablspn crushed green ginger
4 cloves garlic [crushed]
3 desrtspns curry powder
1 tablspn paprika
1/2 teaspn chilli powder
500gms tomatoes
1 teaspn cardamon

Cut meat into small pieces. Pour enough oil into a pan to cover the base and heat well. Add the sliced onion and cook until half browned. Add the cummin, fenugreek, cinnamon and cloves. Cook gently until the onions are browned. Add ginger and crushed garlic, fry for 30 seconds. Add meat and cook until well browned. Reduce heat and cook gently for 10 minutes. Add curry powder, paprika and chilli powder. Add peeled, chopped tomatoes and stir well to combine with other ingredients. Place in an oven-proof dish. Stir in 500mls water and sprinkle cardamon over the top. Cover and simmer for 11/2 to 2 hours. Add more water if necessary during cooking time. Serve with boiled jasmine rice, mango chutney, cucumber mixed with natural yoghurt and poppodums.

GOAT MINCE RISSOLES

500gms goat meat, minced
125gms bacon, minced
1 onion, finely chopped
1 teaspn ground cloves
1 teaspn ground coriander
1 teaspn ground nutmeg
2 tblspns soy or Worcester sauce
salt and pepper to taste
1 beaten egg
a little flour or breadcrumbs

Add seasonings, sauce and egg to mince, bacon and onion. Mix well. Shape into round rissoles and roll in flour or breadcrumbs. Fry in a pan with hot oil until well cooked. Serve with vegetables or salad.

HERBED OKRA, CHEVON (GOAT MEAT) AND TOMATO STEW

1 1/2 lb fresh okra, cleaned, uncut
2 lb tomatoes, rough dice
1/2 lb chevon, breast cut, cubed
3 tbsp extra virgin olive oil
2 tbsp garlic, fine chop
1/4 cup lemon juice, fresh
1/4 cup water
2 tsp sea salt
1 tsp freshly ground pepper
Jalapeno relish (optional)

This stew was such a breeze to make. Cut the meat in bite size cubes, sprinkle with salt and pepper and set aside. To prepare the okra, wash the pods, drain them, remove the cap at an angle as in the picture above as to not puncture the capsule (to avoid the slimey-ness) and set aside. Finely chop the garlic cloves, and roughly chop the tomatoes.

In a large heavy pot, over medium heat, drizzle the olive oil and saute the chevon for 3 minutes, add okra and saute for 3 minutes while stiring occasionally. Add tomatoes, water, half of the cilantro, salt and pepper. Stir together and cover pot. Reduce heat to simmer for 30 minutes. Adjust seasoning, add lemon juice and serve hot. Rice makes a good side.

BRAISED KID

500gms capretto, cut into small pieces
25gms butter
1 large onion
250gms mushrooms
25gms flour
500mls stock or water
4 rashers bacon
1 teaspn peppercorns
1 teaspn Allspice powder

Fry the meat in butter until slightly brown. Remove from pan. Dice bacon rashers and fry with the sliced onion and mushrooms, adding a little more butter if necessary.Add the flour and cook until brown. Add stock or water and bring to the boil stirring constantly.Place the meat in a casserole dish and add the sauce. Put the peppercorns and Allspice into a muslin bag and place in casserole. Cook slowly in a pre-heated oven at 160C for 2 hours. Remove spice bag and serve.
Optional: A glass of red wine can be added to the stock before cooking if desired.

ROAST KID

Rub the meat with olive oil. Sprinkle with herbs, marjoram, rosemary and thyme. Wrap in foil or in a roasting bag, and put in an oven on a medium heat [165C].

Cook for 30 minutes per 500gms of meat, plus 30 minutes. Make a sauce by chopping onions, celery, parsley, thyme and a bay leaf.

Place them in a pan with 750mls of stock or water and simmer for 20 minutes.

Heat 25gms butter in a pan, add 25gms and stir until brown.

Strain the stock and add to the browned flour. Stir until stock thickens, then simmer for 10 minutes.