Wash and strain goat meat.
In large pot boil the goat meat in water
egg, parsley, onions, salt, pepper, 1 teaspoon of Worcestershire Sauce
eason legs with salt and pepper.
Place legs with other
Season goat meat with salt and 1 teaspoon
ot beginning to brown. Add goat meat and reduce heat to medium
Mix goat meat with vinegar, soy sauce, and
Mix goat meat, yogurt, prunes, ginger, garlic paste,
Combine goat meat and vinegar in a large
puree until smooth.
Place goat meat in a large pot. Pour
Season goat with salt and pepper.
Heat oil in a
hile peppers, black pepper, and turmeric.
Mix goat meat into the pressure
tablespoon olive oil & brown goat meat on all 4 sides over
Put goat meat into a bowl with curry, pepper, salt, m.s.g., scallion and garlic. Rub together for 1 minute, then leave for 30 minutes to marinate.
Saute the onions, chillies, ginger and garlic in peanut oil until the onion is transparent.
Add the curry paste and fry gently for 3 minutes.
Add the diced goat meat and stir until coated by the paste mixture.
Add the water and coconut milk, lime leaves and lime juice.
Simmer until tender.
Add the toasted coconut and cook for about 5 minutes.
Add seasonings to taste.
n the tomato mixture. Add goat meat, water, potato, carrot, garam masala
ind from soup. Allow ham shank to cool slightly. Remove meat from
For the soup: In a medium nonstick skillet,
Boil salt meat for 1/2 hour to
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Cook stew meat and soup bones until tender.
Add your Veg-All and potatoes.
Let cook for 30 minutes.
Then add tomato sauce and sapagetta's.
You can break them up real small.
Turn heat down and let cook slow for about 35 minutes.
Serve with crackers or cornbread.