The best way to cook goat meat is to cook it slowly, preferably in a slow cooker,
at a low temperature, and with plenty of moisture. Moreover, goat meat should never be served rare;
it must be thoroughly and well cooked in order for it to be appealing. Flavorful additions tend to make goat meat delicious.
“You don’t want to break the meat down too much,” he explains. At the very end of the marathon boil,
he adds lots more spices: coriander, turmeric, ginger, garlic, fennel seeds, cumin, cinnamon, paprika.
Do you soak goat meat before cooking? After the fat is removed, you can tone down the goat’s
flavor still further by soaking it at least briefly. The salt helps draw the flavor and odor from the meat, leaving it mild and veal-like.