Do you need a special recipe to serve goat? No Way!! Just substitute ground goat in any recipe calling for ground beef or ground pork. Or substitute goat sausage for any recipe calling for sausage. Use goat meat in any lamb recipe, or for any beef recipe. Experiment - the results will tantalize your taste buds! Just remember that goat meat is best slow cooked over low heat due to the lean nature of the meat.

Goat Stew
2 or 3 lbs cubed goat meat
3/4 cup barley
1/2 cup dried lentils
1 chopped onion
2 to 3 chopped carrots
2 to 3 stalks chopped celery
1 small can tomato paste
3 to 4 large cloves chopped garlic
1/4 cup chopped parsley or cilantro
1/2 teaspoon crushed red pepper
salt and pepper to taste
Place all ingredients in a soup pot, cover with water and simmer until tender, about 1 1/2 hours. Serve with fresh whole grain bread.

Spicy Leg of Goat
1 leg of goat
1-3 teaspoons salt
2 teaspoons cinnamon
2 Tablespoons corn starch
1-2 bay leaves
2 teaspoons dried minced onions
Combine salt and cinamon and rub all over meat. Place in roasting bag in shallow roasting pan with 1-2 cups of water, or a mixture of water and wine. Close and tie bag, cut about 6 slits to allow steam to escape. Cook until tender or meat thermometer reads 175 F for medium or 180 F for well done. Serve warm with gravy.
Gravy: pour drippings into saucepan. Add bay leaf and onion; simmer gently covered for 5 minutes or until onion is tender. Mix cornstarch with 1/2 cup cold water, stir until smooth. Gradually add mixture to simmering pan drippings, stirring constantly. Simmer for another minute or two. Serve.

Mshikaki
Mshikaki is a popular skwered grilled meat prevalent throughout Kenya. In the capitol, Mombasa, mshikaki stands are on every corner, and each has a different taste.
3 lbs. goat meat
1/2 cup olive oil
1 cup yogurt
1/2 - 1 teaspoon coriander
2-3 limes
1 Tablespoon cayenne pepper
3-4 cloves garlic
Cut the meat into 1 inch cubes and place in large ceramic bowl. Squeeze limes and pour the juice, yogurt, and olive oil into the blender. Mince the garlic and add to the liquid along with coriander and cayenne pepper. Blend until the marinade becomes univorm. Pour it over the meat in the large bowl. Cover and set aside for 2 to 3 hours. Skewer the meat and sear it over a hot grill for 15 minutes, basting with remaining marinade. Serve with chunks of mango and a tangy salad.

Southwest Leg of Goat
1 leg of goat
2 whole cloves garlic
1/2 teaspoon crushed pepper
2 teaspoons salt
1 cup wine or vinegar
1 teaspoon sage
1 cup vegetable oil
3 large potatoes
3 onions
1 bay leaf, crumbled
3 large chiles
1 teaspoon rosemary
2 cloves garlic with skin removed
Combine vinegar or wine and seasonings and pour over goat meat. Cover and marinate in the refrigerator 12 to 24 hours, turning often. Remove goat meat, strain marinade and reserve. Quarter potatoes and onions and place in shallow roasting pan along with chiles and garlic. Pur 1/4 cup marinade over goat meat. Roast at 325 F for approximately 25 minutes per pound of goat meat. Baste with 1/4 cup marinade 20-30 minutes before carving. Serve with vegetables.