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?
Advertisement will not be printed.