Come closer to the farm.

Ingredients

• 4 goat chops
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 garlic clove, minced
• Juice of ½ lemon
• 1 cup couscous, cooked
• ½ cup chopped parsley
• 1 cucumber, sliced
• ¼ red onion, thinly sliced

Method

1. Pat the chops dry. Mix the cumin, coriander, paprika, salt and pepper, then season both sides.
2. Heat the olive oil in a heavy skillet over medium-high heat. Sear the chops for 3–4 minutes on the first side and 2–4 minutes on the second, depending on thickness.
3. Add the garlic during the final minute. Check the thickest part away from the bone and cook to at least 145°F, then rest for at least 3 minutes.
4. Fold half the parsley and a squeeze of lemon through the warm couscous. Toss the cucumber and red onion with the remaining parsley and lemon, then plate alongside the chops.

Ingredients

• 4 goat chops
• 1 tbsp olive oil
• 1 small onion, sliced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 can diced tomatoes, 14 oz
• 1 can chickpeas, drained and rinsed
• ¾ cup stock or water
• Salt and black pepper
• Chopped parsley or cilantro

Method

1. Pat the chops dry and season with salt and black pepper. Heat the oil in a wide skillet and brown the chops well on both sides; transfer to a plate.
2. Lower the heat, add the onion and cook until softened. Stir in the garlic, cumin and paprika for 30 seconds.
3. Add the tomatoes, chickpeas and stock. Return the chops, cover and simmer gently for 25–35 minutes, until tender and at least 145°F in the thickest part away from the bone.
4. Rest the chops for 3 minutes, then finish the pan with parsley or cilantro. Serve with rice, couscous or crusty bread.

Ingredients

• 1½ lb ground goat
• ½ small onion, finely grated
• 2 garlic cloves, minced
• 1 tsp cumin
• ½ tsp coriander
• ¼ tsp cardamom
• ¼ cup chopped parsley
• Zest of 1 lemon
• 4 oz feta, cut into small cubes
• Salt, black pepper and olive oil

Method

1. Mix the goat, onion, garlic, spices, parsley, lemon zest, salt and pepper just until combined.
2. Wrap a small portion of meat around each feta cube and chill the formed meatballs for 15 minutes.
3. Brown in a lightly oiled skillet, then finish in a 375°F oven until the centers reach 160°F. Serve with flatbread, chopped salad and yogurt.

Ingredients

• 1½ lb boneless goat, sliced thinly across the grain
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 2 red peppers, sliced
• 1 small onion, sliced
• 1 small eggplant, cubed
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 2 scallions, sliced
• Neutral cooking oil and rice for serving

Method

1. Toss the sliced goat with soy sauce and sesame oil; rest for 15 minutes.
2. Sear the meat in small batches over high heat and transfer it to a plate.
3. Cook the peppers, onion and eggplant until crisp-tender. Add ginger and garlic, return the goat, and toss just until hot. Serve immediately over rice.

Ingredients

• 3 lb bone-in goat stew meat
• 2 tbsp cooking oil
• 1 large onion, chopped
• 4 scallions, sliced
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground allspice
• 1 tsp dried thyme
• ½ tsp black pepper
• 1 whole Scotch bonnet, optional
• 2 tbsp tomato paste
• 3 cups stock or water
• 2 carrots, chopped
• 2 potatoes, chopped
• Salt, to taste

Method

1. Season the goat with salt, allspice, thyme and black pepper. Brown it deeply in batches in a heavy pot, then set aside.
2. Cook the onion and scallions until softened. Add the garlic, ginger and tomato paste; stir until fragrant and slightly darkened.
3. Return the goat to the pot with the stock and whole Scotch bonnet, if using. Cover and simmer gently for about 1½ hours.
4. Add the carrots and potatoes and continue cooking for 35–45 minutes, until the meat is tender and the gravy has thickened. Remove the whole chile before serving with rice.

Ingredients

• 3 lb bone-in goat stew meat
• 2 tbsp neutral oil
• 3 tbsp Massaman curry paste
• 1 can full-fat coconut milk
• 2 cups stock
• 1 large onion, cut into wedges
• 1 lb potatoes, cut into large pieces
• 2 tbsp fish sauce
• 1 tbsp tamarind concentrate
• 1 tbsp brown sugar
• ½ cup roasted peanuts
• Lime wedges and rice, for serving

Method

1. Brown the goat in batches in a heavy pot and set aside.
2. Spoon the thick coconut cream from the can into the pot and cook with the curry paste until fragrant and glossy.
3. Add the remaining coconut milk, stock, fish sauce, tamarind and brown sugar. Return the goat, cover and simmer gently for 75–90 minutes.
4. Add the onion and potatoes and cook for another 35–45 minutes, until both the goat and potatoes are tender. Stir in the peanuts and balance the sauce with lime, fish sauce or sugar before serving with rice.

Ingredients

• 3 lb bone-in goat stew meat
• 2 tbsp cooking oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp mild curry powder
• 1 tsp ground cumin
• ½ tsp turmeric
• 1 can diced tomatoes, 14 oz
• 1 can full-fat coconut milk
• 1 cup stock or water
• Salt and black pepper
• Cilantro and rice, for serving

Method

1. Season the goat with salt and pepper. Brown well in batches in a heavy pot, then transfer to a plate.
2. Cook the onion until golden. Stir in the garlic, ginger, curry powder, cumin and turmeric for 30 seconds.
3. Add the tomatoes, coconut milk and stock. Return the goat and bring to a gentle simmer.
4. Cover and cook over low heat for 1½–2 hours, stirring occasionally, until the goat is fork-tender and the sauce coats a spoon. Adjust seasoning and serve with cilantro and rice.

Ingredients

• 3 lb bone-in goat stew meat
• 1 onion, halved
• 3-inch piece ginger, split
• 2 star anise
• 1 cinnamon stick
• 4 cloves
• 1 tbsp coriander seed
• 2 tbsp fish sauce
• 12 oz flat rice noodles
• Lime, scallions, cilantro, basil and sliced chile

Method

1. Char the onion and ginger in a dry heavy pot. Add the whole spices and toast until fragrant.
2. Add the goat and enough cold water to cover by two inches. Bring up slowly, skim, then simmer very gently until the meat is tender, about 2–2½ hours.
3. Strain and season the broth with fish sauce. Pull the meat from the bones and return it to the broth. Ladle over cooked noodles and finish with fresh herbs, lime and chile.

Ingredients

• 2½ lb bone-in goat stew meat
• Zest and juice of 2 oranges
• 1 tsp cinnamon
• ½ tsp allspice
• 1 cup dry white wine
• 2 bay leaves
• 1½ cups Arborio rice
• 2 zucchini, sliced
• 5 cups warm stock
• Parsley, basil, butter and Parmesan

Method

1. Season the goat with orange zest, cinnamon, allspice, salt and pepper. Brown well, then add orange juice, wine and bay leaves.
2. Cover and braise at 325°F until tender, 1½–2 hours, adding a splash of stock if the pan dries.
3. Meanwhile, sauté the zucchini. Cook the rice by adding warm stock a ladle at a time, then fold in zucchini, herbs, butter and Parmesan. Spoon the goat and its citrus pan juices alongside.

Ingredients

• 3 lb bone-in goat stew meat
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp cinnamon
• ½ tsp turmeric
• 2 cups stock
• ½ preserved lemon, rinsed and chopped
• ½ cup dried apricots
• Toasted almonds and cilantro

Method

1. Season and brown the goat in batches. Soften the onion in the same pot, then add garlic and spices.
2. Return the goat, pour in the stock and add preserved lemon. Cover and cook at 325°F for about 90 minutes.
3. Add the apricots and continue cooking until the goat is tender and the sauce lightly coats a spoon. Finish with almonds and cilantro; serve with couscous or rice.

Ingredients

• 3 lb bone-in goat stew meat
• 1 can full-fat coconut milk
• 1 onion, chopped
• 4 garlic cloves
• 2-inch piece ginger
• 2 stalks lemongrass, bruised
• 2 tbsp mild chile paste
• 1 tsp turmeric
• 1 tsp ground coriander
• 2 lime leaves or strips of lime zest
• Salt and lime juice

Method

1. Blend the onion, garlic, ginger, chile, turmeric and coriander into a rough paste; fry it in a heavy pot until aromatic.
2. Add the goat, coconut milk, lemongrass and lime leaves. Simmer uncovered over low heat, stirring more often as the liquid reduces.
3. Continue until the meat is tender and the coconut sauce becomes dark, glossy and clings to the goat. Season with salt and lime juice and serve with rice.

Ingredients

• 2½ lb bone-in goat stew meat
• 1 onion, chopped
• 3 garlic cloves, sliced
• ¼ cup balsamic vinegar
• 1 cup dry red wine
• 1½ cups stock
• 1 can diced tomatoes
• 2 rosemary sprigs
• 4 thyme sprigs
• Olive oil, salt and black pepper

Method

1. Season the goat and brown it deeply in olive oil; set aside.
2. Soften the onion and garlic, deglaze with balsamic and red wine, and simmer for several minutes.
3. Add stock, tomatoes, herbs and goat. Cover and braise at 325°F until fork-tender, about 1½–2 hours. Skim excess fat and reduce the sauce briefly before serving.

Ingredients

• 2½ lb goat, cut into 1-inch pieces
• 1 onion, chopped
• 1 carrot, diced
• 2 celery stalks, diced
• 8 oz mushrooms, quartered
• 2 tbsp flour
• 1 cup red wine
• 2 cups stock
• 1 tbsp chopped rosemary
• 1 sheet puff pastry
• 1 egg, beaten

Method

1. Brown the goat in batches. Cook the onion, carrot, celery and mushrooms until lightly colored; stir in the flour.
2. Add wine and stock, return the goat, and simmer covered until tender. Cool the filling completely, then transfer it to a pie dish.
3. Top with pastry, crimp the edge and brush with egg. Cut a steam vent and bake at 400°F until the pastry is deeply golden and the filling bubbles.