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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Posted to rec.food.cooking,aus.food
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G'day mates,
I must apologise. I misled 6 billion people (or at least the couple of dozen who follow aus.food and/or rec.food.cooking). I stated that goat meat is not available around here in the deep north of the deep south. I was wrong. A detailed interrogation of likely sources has revealed: 1. The "butcher" in the local leading supermarket doesn't stock it; but the bloke who bosses the show went to the trouble of finding out and informing me that goat meat is available at a butcher shop in the nearby tourist ghetto of Cairns. 2. The "butcher" in the local second supermarket offered to order some in, if I ordered "enough" from them. (Without specifying "enough". ![]() 3. Real butcher number one just laughed when I asked. (To be fair, it was the two women behind the counter at the time who giggled. They seemed to find it very funny that someone might actually eat goat.) 4. Real butcher number two "usually has some, but it hasn't come in this week". 5. Real butcher number three actually had some frozen in their cold room on Wednesday. Okay. Given that the stuff is actually available here, at least sometimes, the matter comes down to the more serious question: "What is a good [great?] recipe for Indian-style curried 'mutton'?" Anyone out there prepared to offer their favourite to the world? (But pleeease... not too "gourmet"! :-) Cheers, Phred. -- LID |
Posted to rec.food.cooking,aus.food
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![]() "Phred" > wrote in message ... > G'day mates, > > I must apologise. I misled 6 billion people (or at least the couple > of dozen who follow aus.food and/or rec.food.cooking). I stated that > goat meat is not available around here in the deep north of the deep > south. I was wrong. A detailed interrogation of likely sources has > revealed: > > 1. The "butcher" in the local leading supermarket doesn't stock it; > but the bloke who bosses the show went to the trouble of finding out > and informing me that goat meat is available at a butcher shop in the > nearby tourist ghetto of Cairns. > > 2. The "butcher" in the local second supermarket offered to order some > in, if I ordered "enough" from them. (Without specifying "enough". ![]() > > 3. Real butcher number one just laughed when I asked. (To be fair, it > was the two women behind the counter at the time who giggled. They > seemed to find it very funny that someone might actually eat goat.) > > 4. Real butcher number two "usually has some, but it hasn't come in > this week". > > 5. Real butcher number three actually had some frozen in their cold > room on Wednesday. > > Okay. Given that the stuff is actually available here, at least > sometimes, the matter comes down to the more serious question: > "What is a good [great?] recipe for Indian-style curried 'mutton'?" > > Anyone out there prepared to offer their favourite to the world? > (But pleeease... not too "gourmet"! :-) > > Cheers, Phred. I saw a program on Landline not so long ago, there's a whole town there in QLD (forget which) which is now farming goats instead of sheep due to drought as goats are pretty hardy varmints. They made it sound like goatmeat was plentiful up there and cheaper too than lamb or mutton. I've never tried it, can't imagine it'd be much different to lamb probably a bit tougher. I've eaten roo and that is one rich meat, tender too when baked and stringier than a roast beef. I quite liked it. |
Posted to rec.food.cooking
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Grinner wrote:
They made it sound like goatmeat > was plentiful up there and cheaper too than lamb or mutton. > > I've never tried it, can't imagine it'd be much different to lamb probably > a bit tougher. To my taste buds, goat tastes far closer to beef than to lamb. I realize the animal's diet can affect its taste, but still, lamb are pork are the ones that taste especially different to me. I could still distinguish beef from goat, but they're closer. As for a recipe, try googling on "roti." It is basically a slow cooked stew with onions and curry spices, normally served over rice. --Lia |
Posted to rec.food.cooking,aus.food
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![]() "Phred" > wrote in message ... > G'day mates, > > I must apologise. I misled 6 billion people (or at least the couple > of dozen who follow aus.food and/or rec.food.cooking). I stated that > goat meat is not available around here in the deep north of the deep > south. I was wrong. A detailed interrogation of likely sources has > revealed: > > 1. The "butcher" in the local leading supermarket doesn't stock it; > but the bloke who bosses the show went to the trouble of finding out > and informing me that goat meat is available at a butcher shop in the > nearby tourist ghetto of Cairns. > > 2. The "butcher" in the local second supermarket offered to order some > in, if I ordered "enough" from them. (Without specifying "enough". ![]() > > 3. Real butcher number one just laughed when I asked. (To be fair, it > was the two women behind the counter at the time who giggled. They > seemed to find it very funny that someone might actually eat goat.) > > 4. Real butcher number two "usually has some, but it hasn't come in > this week". > > 5. Real butcher number three actually had some frozen in their cold > room on Wednesday. > > Okay. Given that the stuff is actually available here, at least > sometimes, the matter comes down to the more serious question: > "What is a good [great?] recipe for Indian-style curried 'mutton'?" > > Anyone out there prepared to offer their favourite to the world? > (But pleeease... not too "gourmet"! :-) > > Cheers, Phred. > > -- > LID I've got some in my freezer also and I was wondering the same thing. I googled and came up w/a bunch of recipes but I'd LOVE one that's tried and true. helen (in the OTHER deep south) > |
Posted to rec.food.cooking,aus.food
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Helen Harrand > wrote:
>> Anyone out there prepared to offer their favourite to the world? >> (But pleeease... not too "gourmet"! :-) >I've got some in my freezer also and I was wondering the same thing. I >googled and came up w/a bunch of recipes but I'd LOVE one that's tried and >true. I can't help on a recipe, however the best goat curry I've ever had has been at Vij's in Vancouver, BC. Based on eating there I would say that compared to a standard lamb curry, it has bit more nutmeg/cinnamon/allspice. If I had to experiement I'd head in that direction. Steve |
Posted to rec.food.cooking,aus.food
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![]() > > Anyone out there prepared to offer their favourite to the world? > (But pleeease... not too "gourmet"! :-) I tend to do a *******ised Kashmiri chicken which IMO works equally as well with mutton. It isn't too gourmet but in my case I do make my own spice base so it may be more work than you are prepared to undertake ![]() equal parts of cumin fennel fenugreek cardamon cinnamon clove coriander ginger black peppercorns a dash of nutmeg paprika cayene pepper to taste I usually have seeds of the above, give them a quick dry fry and then grind them in the mortar/pestle the day I make it. I'm sure it would work with the powdered varieties. I also use chilli paste to give it an extra kick Fry an onion and a couple of cloves of garlic in oil, add a few curry leaves and the chilli paste. Throw in the meat, brown for a bit before adding a can of crushed tomotoes and some tomato paste.Add the spice mix, stirring it in well. Simmer until the meat is cooked. Serve with rice, and as Kwji would say, Eat. It also works well when it has yogurt stirred through it. |
Posted to rec.food.cooking,aus.food
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In article >, "Grinner" > wrote:
> >"Phred" > wrote in message ... >> G'day mates, >> >> I must apologise. I misled 6 billion people (or at least the couple >> of dozen who follow aus.food and/or rec.food.cooking). I stated that >> goat meat is not available around here in the deep north of the deep >> south. I was wrong. A detailed interrogation of likely sources has >> revealed: [Snipped detail of snooping around.] >> Okay. Given that the stuff is actually available here, at least >> sometimes, the matter comes down to the more serious question: >> "What is a good [great?] recipe for Indian-style curried 'mutton'?" >> >> Anyone out there prepared to offer their favourite to the world? >> (But pleeease... not too "gourmet"! :-) > >I saw a program on Landline not so long ago, there's a whole town there in >QLD (forget which) which is now farming goats instead of sheep due to >drought as goats are pretty hardy varmints. They made it sound like goatmeat >was plentiful up there and cheaper too than lamb or mutton. I think there's some mob out at Charleville in SW Qld that's involved in the goat meat business. I gather that they export most of their production -- and they say they could produce a lot more too, if only they could get workers out there. >I've never tried it, can't imagine it'd be much different to lamb probably >a bit tougher. I've eaten roo and that is one rich meat, tender too when >baked and stringier than a roast beef. I quite liked it. If my assumption is true, that most (all?) Indian "mutton" is actually goat, then it has rather more flavour than little baa lambs. :-) Cheers, Phred. -- LID |
Posted to rec.food.cooking
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![]() "Julia Altshuler" > wrote in message . .. > Grinner wrote: > They made it sound like goatmeat >> was plentiful up there and cheaper too than lamb or mutton. >> >> I've never tried it, can't imagine it'd be much different to lamb >> probably a bit tougher. > > > To my taste buds, goat tastes far closer to beef than to lamb. I realize > the animal's diet can affect its taste, but still, lamb are pork are the > ones that taste especially different to me. I could still distinguish > beef from goat, but they're closer. I have eaten wild pork and was sick for a week, I think it was more cooked too early than the the pig's fault. my uncle used to catch them but would grain feed them before slaughtering them, this one may have been just caught and killed. I'd like to try all that wild stuff, buffalo and deer (which we have here too) and I like offal such as lamb's fry, heart and kidney. Don't mind the odd baked rabbit neither, but now trapping is illegal haven't had one for years nor ahve I seen them in the butchers' shops. My father has a few ducks, had a few too many so three or four found their way to the table, that was a treat - duck l'orange. yummo ! A few of his noisy roosters made great chicken soup as well, but were too tough to bake. > > As for a recipe, try googling on "roti." It is basically a slow cooked > stew with onions and curry spices, normally served over rice. > > > --Lia > |
Posted to rec.food.cooking,aus.food
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![]() "Phred" > wrote in message ... > In article >, "Grinner" > > wrote: >> >>"Phred" > wrote in message ... >>> G'day mates, >>> >>> I must apologise. I misled 6 billion people (or at least the couple >>> of dozen who follow aus.food and/or rec.food.cooking). I stated that >>> goat meat is not available around here in the deep north of the deep >>> south. I was wrong. A detailed interrogation of likely sources has >>> revealed: > [Snipped detail of snooping around.] >>> Okay. Given that the stuff is actually available here, at least >>> sometimes, the matter comes down to the more serious question: >>> "What is a good [great?] recipe for Indian-style curried 'mutton'?" >>> >>> Anyone out there prepared to offer their favourite to the world? >>> (But pleeease... not too "gourmet"! :-) >> >>I saw a program on Landline not so long ago, there's a whole town there in >>QLD (forget which) which is now farming goats instead of sheep due to >>drought as goats are pretty hardy varmints. They made it sound like >>goatmeat >>was plentiful up there and cheaper too than lamb or mutton. > > I think there's some mob out at Charleville in SW Qld that's involved > in the goat meat business. I gather that they export most of their > production -- and they say they could produce a lot more too, if only > they could get workers out there. It's always the way isn't it, yet we can't get it readily here. I think the Aus market would welcome goat seeing as how we are all multicultured up now. > >>I've never tried it, can't imagine it'd be much different to lamb >>probably >>a bit tougher. I've eaten roo and that is one rich meat, tender too when >>baked and stringier than a roast beef. I quite liked it. > > If my assumption is true, that most (all?) Indian "mutton" is actually > goat, then it has rather more flavour than little baa lambs. :-) ROTFLMAO ! > > Cheers, Phred. > > -- > LID > |
Posted to rec.food.cooking,aus.food
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Phred asked:
>> "What is a good [great?] recipe for Indian-style curried 'mutton'?" Phred, I spent a few months in India this year, met a few of the locals and chewed the fat about food literally and in general and had dinner in a few homes. Enjoyed "mutton"in various guises, from "lamburgers"at McDonalds (better than here"-) to various different curries. Some was goat, some was sheep - all was referred to as "mutton" - no disctiction made or understood, it appeared. Richard. "Phred" > wrote in message ... > In article >, "Grinner" > > wrote: >> >>"Phred" > wrote in message ... >>> G'day mates, >>> >>> I must apologise. I misled 6 billion people (or at least the couple >>> of dozen who follow aus.food and/or rec.food.cooking). I stated that >>> goat meat is not available around here in the deep north of the deep >>> south. I was wrong. A detailed interrogation of likely sources has >>> revealed: > [Snipped detail of snooping around.] >>> Okay. Given that the stuff is actually available here, at least >>> sometimes, the matter comes down to the more serious question: >>> >>> Anyone out there prepared to offer their favourite to the world? >>> (But pleeease... not too "gourmet"! :-) >> >>I saw a program on Landline not so long ago, there's a whole town there in >>QLD (forget which) which is now farming goats instead of sheep due to >>drought as goats are pretty hardy varmints. They made it sound like >>goatmeat >>was plentiful up there and cheaper too than lamb or mutton. > > I think there's some mob out at Charleville in SW Qld that's involved > in the goat meat business. I gather that they export most of their > production -- and they say they could produce a lot more too, if only > they could get workers out there. > >>I've never tried it, can't imagine it'd be much different to lamb >>probably >>a bit tougher. I've eaten roo and that is one rich meat, tender too when >>baked and stringier than a roast beef. I quite liked it. > > If my assumption is true, that most (all?) Indian "mutton" is actually > goat, then it has rather more flavour than little baa lambs. :-) > > Cheers, Phred. > > -- > LID > |
Posted to rec.food.cooking,aus.food
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In article >, "Richard Green" > wrote:
>Phred asked: > >>> "What is a good [great?] recipe for Indian-style curried 'mutton'?" > >Phred, I spent a few months in India this year, met a few of the locals and >chewed the fat about food literally and in general and had dinner in a few >homes. Enjoyed "mutton"in various guises, from "lamburgers"at McDonalds >(better than here"-) to various different curries. Some was goat, some was >sheep - all was referred to as "mutton" - no disctiction made or understood, >it appeared. Thanks for your comments, Richard. [I once knew a "Richard Green", but he'd be old enough to be retired or dead by now.] I mostly ate in local cafes and Govt rest houses during several months travelling in southern India. I didn't actually query the species I was eating -- the "mutton" was usually just great anyway. :-) However, as I saw many goats while driving through the countryside, and I don't recall seeing any sheep, I have always assumed that "mutton" was all goat. (And talking 20 years ago, if that's relevant. Don't recall seeing any golden arches then -- even coke was being marketed in an Indian version called "Thumbs Up" following a brawl between Coca Cola and the Indian Govt over manufacturing which saw the company effectively expelled from the country as I understood things.) Cheers, Phred. -- LID |
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According to Phred:
I first went to India 20 years ago too - but to the North - didn't make it to the South at that stage, however. No McDonalds around then, due to the embargo, but there was a branch of "Whimpy" in Connaught Place in Delhi, that's where I had my first lamburger. Couldn't taste the "lamb/goat", just the usual ketchup and mustard. This time I noticed a plethora of American fast food joints all apparently hugely polpular: KFC, Maccers, Pizza Hut, Baristas Duncan Donuts etc etc. Coke and Pepsi are widely quaffed, but rest easy Phred, Thumbs Up is still available! As is (the dreaded) Limca......Ugghhh. Went back to Whimpy's btw, not for the burger but for the fairly cheap and reliable bottle water. Cheers, Richard. I mostly ate in local cafes and Govt rest houses during several months travelling in southern India. I didn't actually query the species I was eating -- the "mutton" was usually just great anyway. :-) However, as I saw many goats while driving through the countryside, and I don't recall seeing any sheep, I have always assumed that "mutton" was all goat. (And talking 20 years ago, if that's relevant. Don't recall seeing any golden arches then -- even coke was being marketed in an Indian version called "Thumbs Up" following a brawl between Coca Cola and the Indian Govt over manufacturing which saw the company effectively expelled from the country as I understood things.) "Phred" > wrote in message ... > In article >, "Richard > Green" > wrote: >>Phred asked: >> >>>> "What is a good [great?] recipe for Indian-style curried 'mutton'?" >> >>Phred, I spent a few months in India this year, met a few of the locals >>and >>chewed the fat about food literally and in general and had dinner in a few >>homes. Enjoyed "mutton"in various guises, from "lamburgers"at McDonalds >>(better than here"-) to various different curries. Some was goat, some was >>sheep - all was referred to as "mutton" - no disctiction made or >>understood, >>it appeared. > > Thanks for your comments, Richard. [I once knew a "Richard Green", but > he'd be old enough to be retired or dead by now.] > > I mostly ate in local cafes and Govt rest houses during several months > travelling in southern India. I didn't actually query the species I > was eating -- the "mutton" was usually just great anyway. :-) > > However, as I saw many goats while driving through the countryside, > and I don't recall seeing any sheep, I have always assumed that > "mutton" was all goat. (And talking 20 years ago, if that's relevant. > Don't recall seeing any golden arches then -- even coke was being > marketed in an Indian version called "Thumbs Up" following a brawl > between Coca Cola and the Indian Govt over manufacturing which saw the > company effectively expelled from the country as I understood things.) > > Cheers, Phred. > > -- > LID > |
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