It’s one of the most consumed meats in the world and its popularity is rapidly growing in Australia. From smoky Mexican tacos to a classic Moghul curry, enjoy the hottest flavour of the month. 
Kirrily La Rosa

4 Apr 2013 - 11:20 AM  UPDATED 6 Sep 2013 - 9:31 AM



Braised goat with tortillas (birria) 

Originating in the Mexican state of Jalisco, the name of this meal stems from the Spanish word for 'poor quality'.


Chargrilled goat skewers with achar 

This dish comes from the Newar people, Nepal’s indigenous community from the Kathmandu Valley. The goat is rubbed in herbs and spices, and then traditionally, the skewers would be roasted over a wood fire. 


Pappardelle with goat ragu (pappardelle con ragú di capretto) 

Capretto is Italian for kid goat and the lean meat comes from goats that are milk-fed and are between four and eight weeks old. 


Goat do piazza 

There is some debate surrounding the exact origins of this onion-based curry. Some credit the dish to Mullah Do Piaza, purportedly one of Moghul Emperor Akbar’s courtiers in the 16th century, whom, according to folk stories, created the dish.

Photography by John Laurie