Food is my compass. It was my first adult hobby (hello sailor!) and cooking for others remains my passion. It's one of the ways I deal with my...Total and Utter Confusion!
I am especially partial to obscure foods, odd cuts of meat and cheeses that stink. King of obscurity has to be goat--just ahead of chicken livers, which I will post about another time. It's a wonderfully flavoursome meat that requires a lot of slow cooking. Alternatively, a pressure cooker works wonders. This recipe looks especially wonderful, but is one I haven't tried; although it really is just a variation on the classic Italian spezzatino.
Goat is also a curry's best friend. I've made it in pressure cooker, using diced pieces on the bone with lots of onion, some garlic and ginger, a good "hot" curry paste from an Indian supermarket and a reasonable amount of salt. After about 45 minutes on high pressure, the meat falls off the bone. Stir in some chopped coriander after the cooking is done, but while it is still nice and hot.
Do try it.
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