Traditional in many parts of the world, goat is a staple for immigrants from the Caribbean and from both Hispanic and Muslim countries. Some diners find “mature” goat meat gamy, but it’s often preferred for braising. Baby goat is delicious grilled or spit-roasted. While baby goat has shown up on the winter menu at Blue Hill at Stone Barns, it still isn’t widely found locally on modern American menus. Until this rich meat makes the mainstream, here are some local spots to get your goat on.
Touch of Jamaica (37 S Moger Ave, Mount Kisco 914-864-0341), the tiny new Jamaican restaurant (no tables yet) with bright orange walls, serves a well-spiced goat curry with plenty of meaty chunks and just enough sauce to moisten your rice and peas (beans, in Jamaica). It’s a bargain, too, at $11 for a dinner-sized portion and $9 at lunch.
The simple, folksy décor of Kiosko Restaurant (220 Westchester Ave, Port Chester 914-933-0155) may look like a handful of other Mexican and Hispanic restaurants in the ’hood, but wait till you taste a saucy platter of its barbacoa de chivo, slow-steamed baby goat, blanca or marinated. Goat tacos and the consommé produced by the steaming are served as well.
Portuguese-style goat stew (chanfana) is frequently a special at Docas Restaurant (125 Main St, Ossining 914-944-9205). It’s worth calling ahead to check if the slow-cooked, tender meat in a rich brown sauce is available. Sip a dry red Dao with that.
The venerable Bengal Tiger (144 E Post Rd, White Plains 914-948-5191) offers bakra in a number of preparations, from a spicy Punjabi style to a mild qorma with almonds, coconut, and saffron. Pull off a pinch of naan to carry the meat to your mouth and add a fragrant rice pulao.