This recipe is from our friend James Whetlor’s book Goat. He knows an awful lot about goat. He worked for Riverside Cottage for a few years before launching Cabrito Goat. A by-product of the goats cheese and milk industry is billy goats, which in the industry are often euthanised at birth. James was given a few goats which he kept for the summer and planned to eat himself. He put one on the menu at Riverside and that night the goat outsold the beef. Within a year he quit Riverside and started selling goat to London restaurants full time. This is his sisters recipe and its a really good one. If you can’t get goat it could be cooked with beef or lamb.


  • Prep Time1 hr 45 min
  • Cook Time45 min
  • Total Time2 hr 30 min
  • Yield4 Servings
  • Cuisine
    • Mediterranean
  • Course
  • Cooking Method
    • In-Direct


  • 1 large aubergine
  • 4 tbs olive oil
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 tsp cinnamon
  • 1/2 tsp ground cumin
  • 450 gms minced goat
  • 1 can chopped tomatoes
  • 2tsp oregano
  • salt and pepper

For the Topping

  • 250gms greek yogurt
  • 1 egg
  • 1 tbs cornflour
  • 120gms feta
  • 30gms parmesan
  • freshly grated nutmeg
  • salt and pepper



Preheat the bbq to 180°C  and put the deflector plates in for a ceramic or prepare for indirect cooking on a kettle bbq.


Cut the aubergine into rounds toss with 2 tbs oil and season with some salt


Place on a baking sheet and bake for 20 mins until softened and slightly coloured. Remove and set aside


Heat the remaining oil in a pan, add onion and fry for about 10 mins until softened. Add the garlic and spice and cook for 1 minute


Add the minced goat and cook until it is dry and starting to colour. Add the tomatoes and most of the oregano.


Bring to the boil, season then put on bbq for 30 mins unitl the sauce is concentrated and thick.


While the sauce is cooking whisk the yoghurt with the eggs and cornflour, crumble in the feta with plenty of pepper and nutmeg to taste


Oil the bottom of a baking dish, place a third of the aubergine on the base, to with half the meat and tomato sauce. Repeat finishing with a layer of aubergine


Top with the yogurt sauce and sprinkle the Parmesan and remaining oregano


Bake in the bbq for about 45 mins until the top is golden and its bubbling at the edges with brown patches.


Remove from oven and rest for 10 mins before service. Serve with garlic bread, salad or wedges

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James Whetlor’s book Goat is available from all good book shops Winner of the James Beard Foundation Cookbook Award for the single subject book 2019. Winner of The Guild of Food Writers Best Specialist/Single Subject Book Award 2019 Publisher: Quadrille Publishing Ltd (5 April 2018) ISBN-10: 1787131181 ISBN-13: 978-1787131187

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