Yes I eat goat, usually at Mexican restaurants that serve birria. There’s a local place that use to serve it weekly, Juan’s place, but it has gone downhill.
Otherwise waiting for the opportunity to cook one of these, from Costco.
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I tried my hand at Bihari Mutton aka Champaran or Ahuna or Handi Gosht.
Instead of the pot on coals for slow cooking, I used my trusty thick-bottomed, handi-shaped pressure cooker with the seal but without the weight, on lowest heat.
Made the spice mix from scratch instead of enhancing my ready garam masala, because it’s a new dish to me and I wanted to taste what was intended (and I had all the component spices, so why not).
Very interesting and deeply savory profile. No tomato to form the gravy, just onions and yogurt, and cooked in mustard oil. I’m going to let it rest till tomorrow to let everything meld.
Added some potatoes at the end (after removing the meat, which was perfectly tender) because I thought they’d enhance the whole situation.
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