Goat

Goat is the Post’s resident expert on all things cabrito—both alive and the ones slow-cooking in a pot. Goat occasionally writes about the art of (and recipes for) cooking, um, goats.

Latest from Goat

It’s Dashain time, so here we goat

Before you chop that whole thing willy nilly and stir it in a giant pot, consider and pause—try these recipes from our resident goat expert.

Kabargah: Goat ribs, cooked in milk and ghee

It takes a lot of labour and ingredients to get this right, but once you've made them, you’ll be thankful.

How to make fried liver

In addition to being super nutritious—liver is a good source of protein, folic acid and iron—fried liver goes really well with just about anything.

How to roast a leg of goat (or lamb)

Roasting a leg of goat (or lamb) is quite easy, and most importantly, it’s an exciting project that ends up with something ridiculously delicious.

What’s black and tastes like goat? Kalo Masu, obviously.

It’s a simple idea really: stirring diced goat in a giant pot for hours until it blackens--hence called Kalo Masu--and then mixed with about a dozen spices and a whole lot of ghee.

This is not your father’s (or mother’s) goat curry

Our in-house goat expert vouches by the recipe, a combination of a family classic and an obsession to experiment with other recipes from around the world.