The aroma in the begining and then the colour was quite tempting. Seems you are hard-core mutton lover. The colour does define the taste of the mutton....fond of Indian spicy mutton.?
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The aroma in the begining and then the colour was quite tempting. Seems you are hard-core mutton lover. The colour does define the taste of the mutton....fond of Indian spicy mutton.?
Here lamb is expensive and scarce, but at my parents' house we used to prepare it every couple of years, with curry and homemade coconut milk. Most of the time, this stew was made with goat meat (what in my father's village is known as goat tarkari). They use Garam masala. I daydream and feel the aroma. My father was a great cook when it came to typical dishes of his hometown; in [Güiria] (https://en.wikipedia.org/wiki/G%C3%BCiria), where my father is from, they have a significant influence of Indian, English, and French cuisine--which has changed over time, adjusted, but hasn't disappeared.
I'm fond of Indian food, spicy mutton included
This is one such goat meat cooked in the Indian kitchen. This is my Fad way of cooking, as he was find of it. Thank god he passed on his mutton magic to me....Indian spicy is terrific with tastes and aroma.