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?
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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.
SqueezeBottle at 12:39PM on 07/23/09
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.
engmcmuffin at 12:47PM on 07/23/09
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?
finewinendine at 4:38PM on 07/23/09
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.
Fred Rickson at 5:22PM on 07/23/09