It sounds like the Italians know how to cook a goat:
But Nepal does it with more spice. I would be tempted to add beer to the recipe but that would probably **** it up.
In the mountainous Abruzzo region, says Italian cooking expert and author Domenica Marchetti, baby goats are enjoyed in the spring months, while older animals are eaten in late summer and fall.
“One Abruzzese specialty is capra alla neretese, a stew in which the meat is cooked with onions and wine and seasoned with lemon peel and whole cloves,” Marchetti says. “While the stew simmers, you fry a batch of peppers, and add them toward the end of cooking.”
Other regional preparations, she adds, include goat cooked alla brace (over hot coals), al forno (roasted in the oven), and sugo di capra, in which leg or shoulder meat is stewed with tomatoes, herbs, garlic, and wine, and served as a sauce over pasta.
“One Abruzzese specialty is capra alla neretese, a stew in which the meat is cooked with onions and wine and seasoned with lemon peel and whole cloves,” Marchetti says. “While the stew simmers, you fry a batch of peppers, and add them toward the end of cooking.”
Other regional preparations, she adds, include goat cooked alla brace (over hot coals), al forno (roasted in the oven), and sugo di capra, in which leg or shoulder meat is stewed with tomatoes, herbs, garlic, and wine, and served as a sauce over pasta.
One special-occasion goat dish popular in Nepal is khasi ko masu, says Pat Tanumihardja, author of The Asian Grandmothers Cookbook. To make this Nepalese curry, goat meat is marinated on the bone with garlic, ginger, yogurt, and garam masala for several hours, then sautéed in ghee and flavored with turmeric. It may be transferred to a pressure cooker to ensure tenderness, and is traditionally served with roti or basmati rice.
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