Text 5209, 102 rader
Skriven 2008-04-09 11:26:30 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: LAMB 80408
==================
 -=> Quoting Jim Weller to Michael Loo <=-

 JW> All this talk of lamb got me hankering some. The last time I roasted
 JW> a leg of lamb was just after Christmas, over a year ago, with maybe
 JW> two restaurant meals of chops since then to tide me over.

 JW> Now we all know North American lamb is expensive compared to
 JW> Australian and New Zealand meat and why and that I must pay a
 JW> further premium due to location but the situation has become
 JW> ridiculous. I found and bought some very nice looking pork chops for
 JW> under $8/kg and some premium T-bones, aged 14 days, for $12. I went
 JW> over to the next cooler prepared to pay double that, up to $24, for
 JW> a taste of lamb. The lamb chops were $49.99/kg! Now they were
 JW> Alberta grown, certified organic, tiny, from a very young lamb, cut
 JW> over an inch thick, trimmed perfectly with just a little bit of fat
 JW> (you need some) and frenched beautifully. But still, this is
 JW> madness! Of course I didn't buy any.

 JW> Glen! Get yourself a boat, a big one. Stop in New Zealand along the
 JW> way and load up. I'll meet you at the harbour in Vancouver with a
 JW> fleet of tractor trailers. We're gonna get rich!

I'll talk to my daughter in Gore, in the South Island, as she is
managing a new farmers' market there, and I'm sure she can get some
good stuff cheap.  She can get her friend to put a long-range tank on
his Tiger Moth and fly the lamb to you direct.

The local Afghans sell good lamb loin chops for $8/kg, which is 2/3 the
price charged by the s/markets.  (And them's Aussi $$, which are even
smaller than the USAn ones.)  The most expensive lamb, the backstrap
steak, is about $14/kg.  Goat is generally about $2/kg more than the
equivalent lamb.

 JW> In the meantime I'm off to Kim's pan-Asian store to see if he still
 JW> carries goat meat for the Somalians. All of a sudden his $16/kg for
 JW> frozen Halal boneless cubed kid doesn't sound so high.

I get cut up fresh goat "curry meat" for $8/kg, with bone in.  It makes
a yummy curry.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jamaican Curry Goat "Caribbean Cooking for Pleasure"
 Categories: Meat, Jamaica
      Yield: 46 Servings
 
           ---------> source <---------
           "Caribbean Cooking
           For Pleasure"
           Shared by Dorothy Hair 6/94

MMMMM--------------------JAMAICAN CURRY GOAT-------------------------
  1 1/2 lb Goat or Mutton
           - cut into 1 inch cubes
      1 ts Salt
      1 ts Pepper, freshly ground
      1 tb Curry powder
      1 oz Lard or cooking fat
      1    Onion; sliced
  1 1/4 c  Stock
      2    Chiles
           - seeded and chopped
      2    Potatoes, English
           -peeled and diced
 
  =========================> Directions <=========================
  
  Season the meat with salt and pepper and curry powder, sifted
  together and rubbed into the cubes. Set aside for 1 hour. Heat the
  lard or fat in a saucepan, add the meat and onion and brown lightly.
  Add the stock and chilies, cover and simmer over a low heat until the
  meat is tender; the timing varies with the meat, mutton, which is
  more often used for "curried goat", takes less time than goat. Add
  the potatoes and continue cooking for a further 20 minutes or until
  they are soft and the gravy thickens. Serve on a bed of rice.
  
  =====================> Notes and Credits <=====================
  
  This is almost a National Jamaican dish, eaten by many people at
  least once a week, even the Ras Tafaris, the sect who follow the
  Emperor of Ethiopia. The "Rastas" make very durable cooking bowls
  from scrap aluminum, hand cast in sand. The aluminum is melted over a
  charcoal fire, poured into a mould and plugged after it hardens. Once
  can put these bowls on the fire and they stay hot for a long time
  after removal, cold things stay cold and they can be hurled around
  and never break.
  
  Goat and mutton are the meats of the Jamaican people; in small
  villages one may see a sign "Curried goat today" very much like "Fish
  Frying" in some shop windows in England.
  
  "Caribbean Cooking for Pleasure" by Mary Slater, The Novelty Trading
  Co. Ltd, Kingston, Jamaica published by Hamilyn Publishing ISBN
  0-600-318-001 1973 From: Phillip Waters Date: 05-22-97 Intercook
 
MMMMM
 

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