Every time I follow some recipe & marinate & cook Indian goat meat champs ie rack of goat ( Not lamb ), it comes out Not so soft & tender.....not sure if I should boil the champs first..... Any good recipes for making tender champs in an oven or on the stove and a separate recipe for making it on a Coal grill thanks!

Without knowing your recipe and cooking method I'll throw out my method, marinate as you wish, rub with your Indian curry mix, set your oven to 325, place your rack on a sided cookie sheet and cover with foil, bake (roast) for 3-4 hours, occasionally during the roasting period pull the foil back and baste the rack with the juice from the pan, place foil back on. At the 4 hour mark, if you wish to "crust" the rack, (dry the surface) remove the foil for 45 minutes. You have to prepare your champs in this fashion even for the grill and can be done the day before and then placed on the grill to reheat and give that BBQed flavoring.

I think I saw what you're looking for in this free recipe ebook.