Cake Recipes
Cake Recipes, Baking Cakes, Traditional, Historic and Modern Cakes
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Welcome to Celtnet's Goat Meat Recipes Page — This page provide links to all the goat meat recipes presented on this side. Goat is very much a traditional meat and is notable in the cuisines of Africa, the Caribbean and the Middle East. Goats are hardy animals that are easy to herd, like sheep and which provide both milk and meat. Unlike sheep, goats tend to be hardier and require less maintenance. They are therefore amenable to more rugged and arid terrains. Kid goat is very tender and is a feature of Northern Italian and Sardinian cuisine. As a lean meat, it is enjoying something of a resurgence in the USA and more recipes for this meat are becoming available. It is also becoming easier to find outside of African and Caribbean markets. Here I have gathered a number of recipes for both mature and kid goat sourced from across the globe, as well as more modern recipes. Enjoy...
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You can also browse the following types of meat-based recipes:
Alphabetical list of goat meat recipes follow (limited to 100 recipes per page). There are 134 recipes in total:
| Afia Efere (White Soup) Origin: Nigeria | Gigot de Chèvre (Goat Roast in White Wine) Origin: Mauritius | Haedus sive Agnum Tarpeianum (Kid or Lamb à la Tarpeius) Origin: Roman |
| Afia Efere Ebot (White Soup with Goat Meat) Origin: Nigeria | Ginger and Lime Glazed Goat Steaks with Rice Origin: Fusion | Haedus sive Agnus Crudus (Seasoning for Raw Kid or Lamb) Origin: Roman |
| Aliter Haedinam sive Agninam Excaldatam (Stew of Kid or Lamb) Origin: Roman | Glazed Goat Meat Pâté Origin: French | Haedus sive Agnus Syringiatus (Boned Suckling Kid or Lamb) Origin: Roman |
| Aliter Haedinam sive Agninam Excaldatam (Stew of Kid or Lamb, Another Way) Origin: Roman | Goat and Aubergine Kebabs Origin: Haiti | Honey-glazed Goat Roast Origin: American |
| Aliter Haedinam sive Agninam Excaldatam (Roast Kid or Lamb) Origin: Roman | Goat and Cassava Leaf Soup Origin: Liberia | Isi Ewu (Spiced Goat Head) Origin: Nigeria |
| Aliter Haedum sive Agnum Assum (Roast Kid or Lamb, Another Way) Origin: Roman | Goat and Vegetable Roast Origin: British | Iskudheh Karis II (Meat Pilaf) Origin: Somalia |
| Aliter Haedus sive Agnus Syringiatus (Boned Suckling Kid or Lamb, Another Way) Origin: Roman | Goat Boko-Boko (Goat Boko-Bok) Origin: East Africa | Jamaican Goat Cocoa Bread Patties Origin: Jamaica |
| Arní e aiga Paschast (Greek Easter Lamb or Kid) Origin: Greece | Goat Brochettes Origin: Rwanda | Jamaican Goat Patties Origin: Jamaica |
| Aruban Curried Goat Origin: Aruba | Goat Burgers with Feta Cheese Origin: British | Jerk Kebabs Origin: Jamaica |
| Bangladeshi Goat Curry Origin: Bangladesh | Goat Casserole with Chestnuts, Mushrooms and Winter Spice Origin: British | Jerked Goat and Plantain Kebabs Origin: Jamaica |
| Barbecued Butterflied Leg of Kid Goat Origin: British | Goat Curry Origin: Reunion | Jerked Leg of Goat Origin: Jamaica |
| Beignets Farcis (Stuffed Fritters) Origin: Cameroon | Goat Curry with Potatoes Origin: Pakistan | Jerked Neck Roast of Goat Origin: Jamaica |
| Beninese Goat Stew Origin: Benin | Goat in the Burmese Style Origin: Fusion | Kansiyé Origin: Guinea |
| Biriani Origin: East Africa | Goat Meat and Pineapple Kebabs Origin: Fusion | Kede in Bokeande (Kid Goat in Sauce) Origin: England |
| Braised Kid Goat Origin: British | Goat Meat and Root Vegetable Stew in Ale Origin: British | Kid Goat, Apples and Gooseberry Jelly Origin: British |
| Brochettes de Chèvre (Goat Meat Kebabs) Origin: Reunion | Goat Meat Daube Origin: French | Le Mermez Origin: Tunisia |
| Cabri Massalé (Kid Goat Massala) Origin: Reunion | Goat Meat Hot Pot Origin: British | Liberian Braised Goat Origin: Liberia |
| Cabrito Asado (Marinated Roast Kid Goat) Origin: Spain | Goat Meat Kibbeh Origin: Lebanon | Malaysian Goat Rendang Origin: Malaysia |
| Calalou (Beninese Callaloo) Origin: Benin | Goat Meat Pepper Soup with Basil Origin: Nigeria | Mango Chevron Origin: British |
| Calulu de Cabara (Goat Meat Calulu) Origin: Angola | Goat Meat Pepper Soup with Calabash Nutmeg Origin: Nigeria | Maraq Fahfah (Somali Soup) Origin: Somalia |
| Capretto al Forno (Oven-roasted Kid Goat) Origin: Italy | Goat Meat Soup Origin: Liberia | Maraq Hilib Ari (Goat Meat Stew) Origin: Somalia |
| Chèvre au Vin (Goat with Wine) Origin: French | Goat Meat Stew with Raspberries Origin: British | Meatballs with Yoghurt Sauce Origin: Uganda |
| Chèvre aux Arachides (Goat in Peanut Sauce) Origin: Benin | Goat Meat Tagine Origin: African Fusion | Moroccan Grilled Goat Salad with Orichette Origin: Morocco |
| Chévre à l'Arachide (Goat Meat with Peanuts) Origin: Congo | Goat Meat with Chanterelles in a Cream Sauce Origin: British | Mouton Yassa (Mutton Yassa) Origin: Senegal |
| Chévre aux Feuilles de Manioc (Goat Meat with Cassava Leaves) Origin: Congo | Goat Mince Rissole Origin: British | Muamba de Cabara (Goat Meat Muamba) Origin: Angola |
| Chichinga (Skewered Goat) Origin: Central African Republic | Goat Soup Origin: Liberia | N'dolé avec Chèvre (Goat Meat N'Dolé) Origin: Cameroon |
| Citrus Chevron Chops Origin: American | Goat Stew Origin: British | Nigerian Goat Meat Pie Origin: Nigeria |
| Citrus Goat Meat Stew Origin: Zanzibar | Goat Stew with Chocolate and Sausages Origin: Fusion | Nigerian Goat Stew Origin: Nigeria |
| Clay-baked Leg of Goat Origin: British | Goat Stew with Pignuts Origin: British | Nigerian Spiced Goat Meat Pepper Soup Origin: Nigeria |
| Copadia Haedina Sive Agnina (Choice Cuts of Kid or Lamb) Origin: Roman | Goat Tagine with Harissa Sauce Origin: British | Nigerian Spiced Mixed Meat Pepper Soup Origin: Nigeria |
| Curried Goat Origin: British | Goatherd's Pie Origin: British | Orange-flavoured Goat Stew Origin: America |
| Efere Usung Udia Origin: Nigeria | Grav-cured Goat Origin: British | Pan-boiled Goat Origin: Greece |
| Egredouce (Meat in Sweet and Sour Sauce) Origin: England | Haedum Laureatum ex Lacte (Suckling Kid Crowned with Laurel and Milk [Sausage]) Origin: Roman | |
| Fijian Goat Curry Origin: Fijian | Haedum sive Agnum Parthicum (Parthian Kid or Lamb) Origin: Roman |
Recipe Information: 35
British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.
Recipe Information: 35
Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
Recipe Information: 56
Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
Recipe Information: 35
A smoothie is typically a blend of fruit, fruit juices and ice blended until smooth, often with the addition of a banana to give a thicker consistency. Modern smoothies, however, contain frozen yoghurt as a base constituent. Here you will find out about the history of smoothies as well as seeing two classic smoothie recipes.
Recipe Information: 115
How to make a Christmas Bulb Cupcake, cinnamon marshmallow frosting and answers to important cupcake questions like how to freeze frosted cupcakes, how long do cupcakes last and the best way to transport cupcakes. Professional cake and cupcake decorator Leigh Wyryha stops by to share her secrets in this exclusive interview.
Recipe Information: 114
Modern wine coolers come in a range of sized models. Some are small enough to fit on a counter top whilst others are as large as a domestic size fridge. They are intended to ensure that wines are served at the right temperature
Recipe Information: 114
While we find ourselves using new technology and doing business differently, there are still some things that are not going to be replaced. The old griddle is something that will last a life time and beyond. It is well seasoned and broken in. There are people in the family who are envious.In business, there are ways of cutting corners but it will never replace honesty, ethical standards and the effort put into doing hard work consistently.
Recipe Information: 114
A Keurig coffee maker uses k cups for easy single cup brewing. Learn more about them.
Recipe Information: 35
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
Recipe Information: 56
Natural foods are otherwise known as organic foods, and they are produced strictly through natural methods rather than modern synthetic processes. When it comes to organic foods, there are many different options that have become widely popular worldwide.