Top 41 Goat Dishes
in the World

Sate kambing is a traditional dish and a type of satay prepared with goat or mutton as the main ingredient. The meat is cut into chunks or cubes and it's marinated in a combination of ingredients such as kecap manis (sweet soy sauce), galangal, ground shallots, pineapple juice, and (often) chili peppers. After it's been marinated, the meat is placed on skewers that are larger and thicker than the ones used for chicken satay as the texture and thickness of mutton or goat is tougher than chicken. The skewers for sate kambing are usually made from bamboo. The meat is grilled, then served with kecap manis sauce, peanut sauce, or chili sauce, consisting of shallots, bird eye chili peppers, and kecap manis. Some like to eat sate kambing with steamed rice or rice cakes on the side. This type of sate is especially popular in Java.Expand

Seco de cabrito is a traditional dish that was originally prepared in the north of the country, but nowadays it's also popular in coastal areas. It consists of goat meat that's cooked with hot peppers, peas, carrots, and cilantro sauce. The list of ingredients also includes onions, cumin, garlic, oregano, oil, and seasonings. The meat is fried, then cooked with the other ingredients until the sauce becomes thick. Once done, seco de cabrito is traditionally served with rice, beans, and boiled cassava as a one-dish meal. This dish is often prepared for festive events such as family celebrations, and it can also be reheated and served the next day.Expand

Birria is a traditional, slow-cooked goat (although it can also be made with beef, lamb, mutton, or chicken) stew originating from the Mexican state of Jalisco. Colloquially, birria means mess, used in context to refer to anything of inferior quality, indicating the working-class origins of this humble dish. The slow-cooking method ensures that the meat is extremely tender. Other ingredients in the stew include roasted chili peppers, garlic, cumin, bay leaves, and thyme. On street stands, known as birrierias, birria is served only in the mornings, since it has a reputation of being a great hangover cure. It is commonly served with corn tortillas and garnished with onions, coriander, and lime wedges, especially on Christmas, New Year, and wedding menus, where this flavorful stew is also commonly consumed.Expand

Tassot is a traditional dish made with goat meat or beef as the main ingredient. Cubed meat is usually marinated in a combination of onions, orange juice, and lemon juice. It is then fried until it develops a crispy, brownish exterior. The dish is typically served with fried plantains, rice and beans or mushroom rice, and a spicy sauce known as ti malice on the side.Expand

Curried goat and pigeon peas is a Trini dish consisting of cubed goat meat, onions, hot peppers, garlic, curry powder, pigeon peas, and various spices. The stew is slowly cooked until the meat becomes tender and the pigeon peas are fully cooked. It is recommended to serve curried goat and pigeon peas hot over white rice.Expand

Cabrito a la norteña is a traditional dish of northern Peru, consisting of tender, young goat meat that is marinated in a blend of flavorful ingredients such as garlic, Peruvian chili peppers, and chicha de jora—a traditional fermented corn beverage. After marinating, the goat meat is slowly cooked in a sauce made with chicha de jora, cilantro, cumin, pumpkin, and other spices until it becomes tender and infused with the rich flavors of the marinade, resulting in a deep and aromatic profile. Cabrito a la norteña is commonly accompanied by sides such as yucca (cassava), rice, or beans. The dish is a cherished staple during festivities and family gatherings in northern Peru, capturing the essence of the region's culinary heritage and traditions.Expand

Chanfana is a hearty goat (or lamb) stew that is assembled and baked in clay pots. The meat is generously seasoned with paprika, garlic, bay leaves, and piri-piri. The combination is then doused in copious amounts of red wine. Chanfana is cooked for hours until the meat is tender and the sauce thickens. There are several different theories about the origin of chanfana, but they remain mostly unconfirmed. The most common version claims that the dish appeared during the French invasion of Portugal at the beginning of the 19th century. It most likely originated in central Portugal (Beira), but is now mostly assoicated with Coimbra. The dish was certainly created out of necessity, with ingredients once considered essential to every Portuguese household. To this day, two Portuguese cities - Miranda do Corvo and Vila Nova de Poiares - continue their dispute over the true birthplace of chanfana. Regardless of these differing opinions, this rich stew is enjoyed throughout Portugal and is typically accompanied by boiled potatoes.Expand

Predominantly sweet, slightly robust, and deliciously spicy, tongseng is an authentic Indonesian meat stew, typically goat, cooked with kecap manis (sweet soy sauce), shredded cabbage, tomatoes, and coconut milk. It is commonly regarded as a combination of satay, meat skewers, and gulai, Indonesian curry. This Javanese delicacy is replete with exotic herbs and spices that give it an exquisite flavor, while the coconut milk gives it a smooth, creamy texture. Beef, mutton, and even chicken are alternatives to the goat meat. Also, it is not uncommon to leave the bones and offal of the meat while cooking the dish for a richer flavor. Traditionally, tongseng is cooked on a charcoal stove that lends the dish a pleasant, smoky taste. This specialty is believed to have been inspired by Arab and Indian cuisines, and it is commonly associated with Surakarta, better known as Solo. Tongseng has become a popular food sold all over the island of Java, from warungs and street stalls to fancy restaurants. Street stalls in Jakarta, Bandung, and Surabaya are said to offer the best tongseng.Expand

Cabrito is roasted goat kid, a specialty of the Mexican city of Monterrey. Apart from Mexico, the dish is also popular in Brazil, Argentina, Spain, and Portugal. Traditionally, goat kid should be no more than three weeks of age and it should never have been fed anything other than mother's milk. Those predispositions are crucial for developing good flavors in the dish. There are numerous styles of cooking cabrito, such as cabrito al pastor (spit-roasted, no seasonings), cabrito al horno (oven-roasted), cabrito en sangre (braised in blood with offal and seasonings), and cabrito en salsa (braised in tomatoes with garlic, onions, and chilis).Expand

Seco de chivo is a variety of chivo, a thick Ecuadorian stew that is traditionally served with fried plantains or yellow rice. This version uses goat meat, and the dish is almost always made for special occasions. Originally, seco de chivo was made with chicha, a type of corn beverage, but today, it is more commonly prepared with beer and fruit juices in order to give more flavors to the stew.Expand