24 Goat dishes

This is a list of 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.

Bhutan(Nepali: भुटन) or commonly known as Khasiko Bhutan in Nepali Language is a spicy dish prepared with goat tripe and other digestive parts that has been stir-fried in a wok or a frying pan with other ingredients like shallots, onions, tomatoes, garlic with other herbs and condiments. It also includes Liver and kidneys. The Newari Cuisine variety uses Buffalo's digestive organs instead of goat. It is often eaten during Dashain and in monsoon usually accompanied with soft drinks or alcohol. Nowadays, the dish is a staple on restaurant menus and one of the most popular fast foods in Nepal.

Birria is a Mexican dish from the state of Jalisco. The dish is a meat stew traditionally made from goat meat, but occasionally made from beef or mutton. The dish is often served at celebratory occasions, such as weddings and baptisms, and holidays, such as Christmas and Easter. Preparation techniques vary, but the dish is often served with corn tortillas, onion, cilantro and lime. The meat is marinated in an adobo made of vinegar, dried chiles, herbs, and spices before being cooked in a broth.

Cabrito is the name in both Spanish and Portuguese for roast goat kid in various Iberian and Latin American cuisines.

Chakna or chaakna is a spicy stew, originating from the Indian subcontinent, made out of goat tripe and other animal digestive parts. It is a speciality among Hyderabadi Muslims. The tripe stew includes chunks of liver and kidneys. it's usually taken with liquors throughout India.

Chapli Kebab or Kabab is a Pashtun-style minced kebab, usually made from ground beef, mutton or chicken with various spices in the shape of a patty. It orginates from Afghanistan and can be found in Peshawar, also known in KPK as the Pekhawri Chapli Kabab or Peshawari Chapli Kabab.

Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables. This is served with caramelised white rice, which is rice cooked in water, whole spices, and caramelized onions. The dal cooked with mutton and vegetables served with brown rice, altogether is called dhansak.

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

Goat meat or goat's meat is the meat of the domestic goat (Capra aegagrus hircus). The common name for goat meat is simply "goat", though meat from adult goats is referred to as chevon, while that from young goats can be called capretto (It.), cabrito (Sp.) or kid. 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. The United States Department of Agriculture promoted the term "chevon", a portmanteau of chèvre ('goat') and mouton in the 1920s. According to market research, consumers in the United States prefer the pseudo-French-language-derived culinary name "chevon". "Cabrito", a word of Spanish and Portuguese origin, refers specifically to the meat of a young, milk-fed goat.

Goat meat pepper soup, also referred to as nwo-nwo, ngwo-ngwo, and goat pepper soup, is a soup in Nigeria. Goat meat is used as a primary ingredient, and some versions may use crayfish. For variations boiled yams, potatoes, or plantains may be added. Versions of the soup may be spicy and hot. The soup is always served hot and is made with a blend of different spices which gives an intense spiciness and flavor to the soup. The dish has been described as being the most popular out of all the Nigerian pepper soups. It is a light soup that is often prepared without the use of oil, and may also be drunk in the style of a beverage. It is sometimes accompanied with eba, rice or pounded yam. It has been described as pairing well with palm wine and beer.

Goat Roti is a type of wrap roti, a traditional Trinidadian dish, also popular in the West Indies and in Caribbean-descendant communities throughout North America. It consists of curry goat served in a roti, often with dal and/or curry potato.

Hyderabadi biryani is a variety of biryani from Hyderabad, India. It is prepared from rice using the dum method of cooking, and is a common feature in Hyderabadi weddings.

Isi ewu is a traditional Igbo dish that is made with a goat's head.

Kaldereta or caldereta is a goat meat stew from the Philippines. Variations of the dish use beef, chicken, or pork.

Kokoretsi is a dish of the Balkans and Asia Minor, consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle. The intestines of suckling lambs are preferred.

Maghaz is an offal dish, originating from the Indian subcontinent, popular in Pakistani, Bangladeshi, and Indian cuisine. It is the brain of a cow, goat or sheep served with gravy.

Mannish water is a goat soup in Jamaican cuisine. It is believed to be an aphrodisiac and is made from various goat parts.

Nasi kebuli is an Indonesian variation of pilaf. It consists of rice cooked in goat meat broth, goat milk, and clarified butter. It is popular among the Arab community in Indonesia and Betawi people in Jakarta. Nasi kebuli was influenced by Arab culture and its origin can be traced to Middle eastern cuisine, especially Yemeni Arabian influence, Indian cuisine influence, and Afghan influence.

Pasanda is a popular meat dish from the Indian subcontinent, notably North Indian, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors. The word is a variation on the Urdu word "pasande" meaning "favourite", which refers to the prime cut of meat traditionally used within.

Paya is a traditional food from the Indian Subcontinent.

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.

Sate klatak is a unique goat or mutton satay dish, originally from Pleret District, Bantul Regency in Yogyakarta. In Javanese, the act of roasting satay in an open fire is called "klathak".

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 Indonesian region of Central Java; from Surakarta to Yogyakarta. However, it is believed that dish was originated from Klego district in Boyolali, Central Java.

Tsamarella is a traditional food and one of Cyprus' main lunch meats which is common in both Greek Cypriot and Turkish Cypriot communities.