These critters if fed similar things will taste
pretty similar. Grassfed beef is closesr in taste
to grassfed lamb than it is to cornfed beef. Goat
I find milder than either, though I've not tasted
old goat and certainly not old billy goat.

I know that we did not like the beef in England. I'm not sure if it was because it was grass fed as opposed the the way American beef tends to
be finished on corn. Or, more likely, because of the way it was hung
and aged. If we got a very lean piece it would be pretty much ok, but
any fat tasted rancid to us.

Probably a bit of both. I don't care for rare hung meat
either. If you can still taste the aging, it's not done
enough. North American commercial beef, even aged, doesn't
get that rank quality. South American beef generally
doesn't get aged.

Title: Lemon And Thyme Marinade

Pretty standard; you could use it on goat or any meat
from mild to wild. You also can substitute pretty much
any acidy salad dressing for it.

Spicy mutton chops masala
categories: Malabar, Uzbekistan, main, tastes sort of like tandoori but not servings: 3

500 g mutton/lamb chops
3 Tb oil
1/2 in cinnamon stick
4 cardamom pods, more tt
4 cloves, more tt
1 ts black oepper
3 md onions, chopped fine
1 green chilli, more tt
1 Tb ginger garlic paste
salt tt
1 ts red chilli powder
1/4 ts turmeric powder
1 ts garam masala powder
2 md tomatoes, pureed
1 Tb chopped mint leaves
1 Tb chopped coriander leaves
1/3 c yogurt

Wash and trim the mutton, pat dry. and keep it aside.

Heat oil in a nonstick pan and add whole spices and
saute until you get nice aroma.

Now add chopped onion and saute well untill it turns
soft and pink in color (about 4 to 5 min on medium).
Then add ginger garlic paste and green chilli.

After that add cleaned and dried mutton chops and saute
well. Add salt to taste and close the lid and cook the
meat for 20 to 25 min, stirring time to time on medium
flame (make sure not to burn the onion and mutton mix,
you have to keep eye on it).

After that, add chilli powder, turmeric, garama masala
powder and mix well. Now add tomato, chopped mint,
coriander leaves and mix well. Cook again for another
15 to 20 min, stirring, on low flame.

After mutton is cooked well, add yoghurt and mix well
and switch off the flame. Garnish with mint leaves and
serve hot.

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