Thursday 11 June 2009

Oman: goat

The butcher in Carrefour remembered us from last week as we enquired about the Tanzanian goat on display. ‘Did madam enjoy the mutton last week?’ he enquired on the incorrect assumption that madam did the cooking as he hacked our chosen lump of goat into pieces on a band saw.

After cutting out the bones with the help of three cats, the meat was left in a low oven for three hours with red wine in accordance with a Portuguese recipe, filling the house with a delicious aroma. The rich dark gravy contrasted nicely with pomme mousseline (or runny mashed potato as I would call it with my French aunt) and some nice vegetables.

Next week, camel.

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