Goat Curry with Rice Pilaf and Carmelized Onions
Free on SceneLog — log in or create an account to track it.
Overview
Chef Andrew butchers a whole goat, using the leg and backstrap for a braised curry while keeping some of the goat's offal for a grilled snack. He completes the meal with rice pilaf with caramelised onions and a tomato and cucumber salad.
Comments
Be the first to comment.
Leave a comment
Your email won't be published. Comments are reviewed before they appear.