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Goat vs Lamb Curry

This has been on my mind for several months. Seeing the post on how to cook goat sorta nudged me to ask --

Why is goat curry at Indian restaurants always served with bones, but lamb curry isn't? It's gotten to the point where, if I see bones, I assume it's goat.

Is there there a practical (preparation) reason, "it's always been done that way," or merely a visual cue as I mentioned above?

4 Comments:

I've had lamb with bones more often than boneless in Indian and Pakistani places. I think serving boneless lamb, even though it's less tasty, is a concession to western sensibilities. Since people who order goat are often not the squeamish type, there would be less incentive to serve it boneless.

It might just be the way they buy their meat. Boneless goat is probably harder to find. But if a meat supplier offers a boneless lamb option, then.. why not? Its less work and it cooks faster.
Just a guess.

Boy, that is a good question, and now that I think of it, I've experienced the same bone vs. boneless issue with curries. Could it be that the bones give up more flavor to the goat-based curries, but the lamb is so strong that it's not necessary?

It's all about flavor. Always use goat with bones if possible, then old goat cuts cooked a long time, then anything else. This from 30 yrs going to rural India.

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