Curried Goat with Apricot-Ginger Chutney
This brothy version of a classic Jamaican stew is lighter than most. Marinating goat for one or two days with spices, aromatics and yogurt makes it exceptionally tender.
Goat Ragù with Fresh Spaghetti
You can refrigerate this hearty sauce for up to three days, so this pasta dish is a perfect make-ahead meal.
Goat Chili with Eye of the Goat Beans
Spiced with arbol and guajillo chiles, this mellow, satisfying chili contains both braised goat shoulder and Rancho Gordo's Ojo de Cabra (Eye of the Goat) beans. The recipe is also wonderful with pork shoulder in place of the goat and ordinary kidney beans instead of the heirloom kind.
Moroccan Goat Curry
This traditional Moroccan curry is an ideal way to prepare goat; the sweet caramelized makfoul pairs perfectly with the tender, slow-roasted shoulder.
Pappardelle with Milk-Roasted Baby Goat Ragù
This is a signature dish at Komi, where Johnny Monis slowly roasts the baby goat in milk until it's meltingly tender, then simmers it in tomato sauce before spooning it over fresh, eggy pappardelle noodles. The key to the dish is giving all of the elements enough time to come together: "We never serve our ragu the same day we make it," Monis says. "When the ragu is allowed to cool overnight, the flavor and texture completely change."