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Robert Klute[_2_]

On Wed, 25 Mar 2009 23:02:32 +0000 (UTC), (Steve
Pope) wrote:

>I was planning to make my standard lamb meatballs, but there
>was also ground goat at the farmer's market so impulsively I
>bought that instead.
>
>I am wondering what sort of adjustment of seasoning makes
>sense? I am thinking along the lines of curry, garam masala,
>or jerk. I also have some Bufalo (not Buffalo) sauce and
>thought I'd throw a bit of that in.
>
Treat it just like lamb. Or mutton - in Indian recipes (from India)
they often use the word mutton when referring to goat meat.