On Tue, 30 Jun 2009 17:30:48 GMT, James Silverton wrote:

> 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.

i looked yesterday. it was expensive! which i don't remember it being.
definitely red, not looking like pork.

maybe i'll try the jamaican goat curry at negril

<http://www.washingtonian.com/restaurantreviews/873.html>

....before taking the plunge. their patties are very good.

your pal,
blake