Pound for pound, goat has half the calories but the same amount of protein as lamb or beef. Because there is very little fat in the meat, it is often slow-cooked in a liquid; i.e., braised or stewed.
In any event, here is a classic Jamaican recipe that features goat meat. The key ingredient (besides the goat) is the Jamaican curry powder. You can make your own, but there are many good brands available in most markets and online. The recipe calls for a hot pepper, which is cooked along with curry, but removed before serving. The intent is to add a flavor component, not to make the dish hot. That said, some Jamaicans do like it hot (shades of Marilyn Monroe), so you can feel free to heat up this dish with cayenne or red pepper flakes as much as you can stand.
This dish is better 1-3 days after you make it, so it is a good party dish that can be made ahead and simply reheated before serving.
Where can you buy goat meat? You can get in from many online sources, but if you have a Latino or Moslem Halal meat market in your neighborhood, they probably carry it. The Latins call very young goat "cabrito". Meat from adult animals is called "chevon". Prices range from a few dollars a pound up to $20 for choice chops from young animals. The shoulder, favored for braised dishes, is one of the least expensive cuts, so this particular dish can be quite inexpensive.
The Jamaicans usually serve this dish with what they call "rice and peas", which is identical to Cuban black beans and rice. Personally, I like it with plain steamed basmati rice.
If you are inclined to experiment, make your own Jamaican curry powder formula. The most common ingredients are turmeric, black pepper, coriander, fenugreek, cumin, red pepper, ginger, allspice, mustard seeds and cloves.
3 Lbs Goat meat, cut into 2" cubes
Salt to taste
2 Tbs Canola or peanut oil
6-8 Tbs Jamaican curry powder
2 Medium Onions, chopped
1-2 Hot peppers
2 Inch Piece of ginger, peeled and minced
1 Head Garlic, peeled and chopped
4 Cups Coconut milk
1 15-Oz Can of tomatoes, crushed
1 Tbs Dried thyme
Enough water to cover the goat meat
2 Lbs Boiling potatoes (optional), peeled and cut into 1" chunks
Salt the meat and let sit for 30 minutes.
Heat the oil in a braising pot, add 2 Tbs of curry powder and cook until fragrant. Pat the meat dry and sear it in the flavored oil, working in batches. Resaerve the meat.
Add the onions and pepper(s) to the pot and sauté until the onions have begun to caramelize. Add ginger, garlic and a bit more salt and continue sautéeing for another couple of minutes. Put the meat back into the pan along with the tomatoes. Add the coconut milk, thyme and enough water so that the liquid covers the meat. Bring to a simmer and cook, partially covered, for 2 - 3 hours until the meat is tender. Add the potatoes and cook 15 minutes longer or until potatoes are ready to eat. Discard the hot pepper(s) and serve.