I just finished a superb lunch of yellow rice, black beans, and goat stew. Cooked correctly, goat is tender and rich, with an earthy flavor somewhere between a lamb chop and fresh soil. The goat stew at Sophie's Kitchen in lower Manhattan has been slow-cooked for hours, so the meat cuts without use of knife. It comes with the requisite rice and beans – in a gargantuan portion that would sate even the hungriest goat-eater.A lot of people in this country tend to shy away from eating goat. I'm not sure if it relates to fears of horned animals, or memories of petting zoos, but I say it's time to get over it!
Eat goat.
