Quote from: tempest63 on February 24, 2018, 09:31 AM
As I have a project for this weekend that uses up all my goat meat, a trip to the butcher at Chelmsford market would be in order before next weekend and another project is born

I got carried away again.
1 kilo goat, off the bone but the bones thrown in.
1.5 kilos mutton, again off the bone but with the bones chucked in.
2 kilos shin of beef on the bone (3 big thick slices with lots of visible bone-marrow)
4 large lamb shanks.
A big slab of beef dripping
T63

Whilst scouring the net for goat recipes I found this particular one on a number of sites, variously described as traditional or Grandmothers Dhansak. I took to this recipe as it didn

Slow-cooked mutton and black cardamom curry
With about 1.2 kilos of bone-in goat meat clamouring to get out of the freezer and onto the stove I thought this recipe would be this weekends project. Once potted up it will make some lovely lunches and make me the envy of the guys and gals in the site office.
I do like the taste of black cardamom but it is not to everyone

The butchers shop at Chelmsford market nearly always has mutton and goat available which allows me to experiment with some of those dishes that I normally use lamb in. I replaced mutton on the bone (1.e kilos) for the lamb in Madhur Jaffreys Rogan Josh but it had to be simmered on the stove in a cast iron casserole for best part of three hours to make the meat really tender.
The result was a much deeper flavoured and much darker curry than when using lamb. Mrs T63 agreed it was a better curry than the original so I will be experimenting more with mutton and goat and the extended cooking period over the coming weeks.
The original MJ Rogan Josh recipe is posted in the Traditional section, I followed the recipe process but added about 50% more water due to the extended cooking time.
It is well worth experimenting with these tougher meats if you have access to them.
T63

Personally, I would eat it as it is in the picture and not destroy it,

T63

I saw this today in a Le Creuset book at their Braintree Freeport outlet. Sad thing is yesterday was our last shoot of the season except for the beaters day on Wednesday, and I gave my last two brace to a friend who serves them up in his restaurant.

https://www.lecreuset.co.uk/braised-pheasant-pappardelle-with-root-vegetables-thyme-white-wine

T63

Quote from: Garp on January 25, 2018, 07:44 PM
Seeing as they also had this front page

I wouldn't get too excited ....

The front page I saw was on Apple News, so I didn

Today

Quote from: Les on December 24, 2017, 09:29 AM
A Merry Christmas to everyone here on CRO, and for those who don't do Christmas, have a good day.
and I wish CRO all the best for 2018

Ditto

Quote from: m0rq on December 21, 2017, 02:08 PM
Good luck and have a nice trip!

Thank you m0rq. We fly to Nuremberg today and our journey down the Rhine starts tomorrow. We are very much looking forward to seeing Germany and, personally, I am hoping to become acquainted with an authentic Schweinshaxe.
T63