The recent thread on beef curry got me reflecting on my time in the UK, and something I always wondered but never knew the answer to.
Many (if not most) of the curry houses I frequented had the following subtypes for each curry sauce: vegetable, chicken, lamb, prawn, king prawn, and "meat". I left tikka out.
What is the "meat" in a meat curry? Beef, goat, mutton? I remember receiving all three of those as answers from my mates.
Can someone solve the meat mystery?
-- Josh