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List Of Goat Dishes
This is a list of goat dishes, which use goat meat as a primary ingredient. Goat meat is the meat of the domestic goat (Capra aegagrus hircus). It is often called chevon or mutton when the meat comes from adults, and cabrito, capretto, or kid when from young animals
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Keema
Keema or Qeema (قیمہ‬) (pronounced [ˈqiːmaː]) is a traditional meat dish from the Indian subcontinent. The word may be borrowed from the Turkish kıyma, which means minced meat. It is typically minced beef or mutton curry (lamb or goat) with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kebabs
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Keema Matar
Keema matar (English: "pea and minced meat") is a dish from the Indian subcontinent associated with the Mughals.

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Punjabi Cuisine
Punjabi cuisine is associated with food from the Punjab region of India and Pakistan. This cuisine has a rich tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking that is now famous in other parts of India, UK, Canada, and in many parts of the world. The local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle prevalent from the times of the ancient Harappan Civilization. Locally grown staple foods form the major part of the local cuisine. Distinctively Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. Main dishes include Sarson ka saag (a stew whose main ingredient is mustard greens) and makke ki roti (flatbreads made with cornmeal). Basmati rice is the indigenous variety of Punjab and many varieties of rice dishes have been developed with this variety
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Jollof Rice
Jollof rice /ˈɒləf/, also called Benachin (Wolof: "one pot"), is a one-pot rice dish popular in many West African countries.

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Meat Pie (australia And New Zealand)
An Australian or New Zealand meat pie is a hand-sized meat pie containing diced or minced meat and gravy, sometimes with onion, mushrooms, or cheese and often consumed as a takeaway food snack. The meat pie is considered iconic in Australia and New Zealand. It was described by former New South Wales Premier
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Dopiaza
Dopiaza (Persian: دوپیازه meaning "two onions") is a Middle Eastern dish from Afghan cuisine. It is prepared with a large amount of onions, both cooked in the spices and curry and as a garnish. Onions are added at two stages during cooking, hence the name ("two onions" Dari)
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Biryani
Biryani (pronounced [bɪr.jaːniː]), also known as biriyani, biriani, birani or briyani, ¨spicy rice¨ is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Indian subcontinent and among the diaspora from the region
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Mughlai Paratha
Mughlai paratha is a popular Bengali street food especially in Bangladesh and West Bengal in India. It can be a soft fried bread enhanced by a stuffing of keema (minced meat), egg, onions and pepper; or a paratha stuffed with the same or similar ingredients.

Apohtin
Apohtin or apohti (Greek: απόχτιν) is a traditional Cypriot dried food made by salted goat meat.

Chapli Kebab
Chapli kebab (Pashto: چپلي کباب‎) is a Pashtun-style minced kebab, usually made from ground beef or mutton with various spices in the shape of a patty
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Pan Fried
Pan frying is a form of frying characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil to lubricate the pan. In the case of a greasy food such as bacon, no oil or fats may be needed. As a form of frying, pan frying relies on oil/fat as the heat transfer medium and on correct temperature and time to not overcook or burn the food. Pan frying can serve to retain the moisture in foods such as meats such as fish and seafood. Because of the partial coverage, the food is typically flipped at least once to ensure that both sides are cooked. A pan fry takes place at lower heat than does a sauté. This is because the food to be pan-fried, such as chicken breasts, steak, pork chops or fish fillets, is not cut into small pieces before cooking
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Kofta
Kofta is a family of meatball or meatloaf dishes found in South Asian, Middle Eastern, Balkan, and Central Asian cuisine. In the simplest form, koftas consist of balls of minced or ground meat—usually beef, chicken, lamb, or pork—mixed with spices and/or onions. In South Asia and the Middle East, koftas are usually made from lamb, beef, mutton or chicken, whereas Greek, Cypriot, and Balkan versions may use pork, beef, lamb, or mixture of the three. In India, vegetarian varieties include koftas made from potato, calabash, paneer, or banana. In Europe, kofta is often served as fast food sandwich in kebab shops. Koftas in India are usually served cooked in a spicy curry/gravy and are eaten with boiled rice or a variety of Indian breads. In Iran, Iraq and Azerbaijan, koftas are served with a spiced gravy, as dry variations are considered to be kebabs
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