goat curry


maple leaf

It’s been very wintry around here the last few days, with snow and temperatures rapidly heading downward from freezing. We’ve been doing a lot of cooking with spices, ginger and chiles to take the edge off, like the udon and shrimp in Thai-spiced broth we had last night, or the Parsi goat curry the night before.

goat meat

We were so excited when we found frozen halal goat meat at a small Indian grocery in Everett. We’ve thought about sourcing goat locally, but haven’t actually cooked with it before, so this seemed like a good opportunity to try it. When we thawed it out and took a look, though, it appeared that someone with a bandsaw had randomly passed a whole goat through the blade and tossed the chunks in a bag – I couldn’t tell what parts we had to work with, and there were odd pieces of bone everywhere. Oh, well, we were going to be braising it anyway.

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