blake wrote on Tue, 30 Jun 2009 17:07:30 GMT:

>> blake wrote on Mon, 29 Jun 2009 15:05:52 GMT:
>>
>>>> On Sun, 28 Jun 2009 18:42:15 -0700, Serene Vannoy wrote:
>>>>
>>>>> I really want to make goat curry with some of the goat
>>>>> meat, and I'll certainly cook at least some of the lamb
>>>>> chops simply, with garlic and maybe a little mint salt,
>>>>> but I'm also looking for suggestions for all the meats.
>>>>
>>>> That's the only thing I've ever been able to do with goat
>>>> meat. Long, slow simmer. You can also braise it an use it
>>>> in a biryani of sorts (one of the best dishes I've had at
>>>> Indian restaurants that do it well).
>>>>
>>>> Lamb work just as well, if not better IMO. Easier to cook,
>>>> too.
>>>>
>>>> -sw
>>
>>> my grocery in md. sometimes has goat shoulder. i keep
>>> having the urge to try it in chili.
>>
>> Where's your grocery Blake? It's my preferred curry meat.

> i shop mostly at the giant food in silver spring, md. (blair
> park).

> the packages i see have some bones.

I don't think the two Giant branches that I use most frequently have
goat but I'll have to look carefully.

Goat tends to have less fat than lamb. I agree with Indians in
preferring goat to any form of sheep in curries.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not