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Old 11-15-2007, 11:27 AM   #11
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cool where in oz are you from
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Old 11-15-2007, 11:31 AM   #12
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High Wycombe in Perth WA - out near the Swan Valley. Are you Australian?
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Old 11-15-2007, 01:05 PM   #13
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no English but same thing really
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Old 11-15-2007, 01:38 PM   #14
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Hi Nick, looks like Bilby already responded by I also wanted to add my 2 cents. I make lamb stew frequently actually make that goat stew since I am Indian and goat is big in our diet.

I almost always use shanks and leg because I don't like any other cuts of meat in a goat or lamb.

I make my stew using the recipe below and it turns out great. Not that you need a recipe but I thought I'd share anyway and since I use leg and you have a leg that you want to use it may work:

Goat leg or Lamb leg cut into cubes (I get it precut from the butcher)
1 large onion thinly sliced
3 large tomatoes super finely chopped
4 cloves of garlic finely chopped
1/4 stick of ginger finely chopped
Spices - I like cumin, corrainder, cinnamon, black pepper and chili powder - I make mine fresh (toast and grind) for that added pizzaz
2 tbsp of white vinegar
1 tbps of mustard (I like the grainy kind)
2 tbsp of brown sugar

Whole baby potatoes, washed and reserved and Pearl onions (peeled) and reserved

Cilantro for garnish. Salt to taste and 2 tbsp of oil and some water

In a pan add the oil and when it's hot add the chopped onions and cook until almost golden. Add the garlic, ginger and spices and toast them a bit. Next add the tomatoes, vinegar, sugar, salt and mustard and stir to combine. Add a couple of cups of water and meat and let it cook covered for an hour. After an hour throw in the baby potatoes and pearl onions and cook on low for another 30-40 minutes until the potatoes are tender.

Garnish with cilantro and serve anyway you like. The sauce should thicken and almost trun into a nice gravy. It will be fragrant from the spices and will have a slightly sweet and sour taste to it.
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Old 11-15-2007, 03:08 PM   #15
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Quote:
Originally Posted by Yakuta View Post
... I am Indian ...
As from India?
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Old 11-15-2007, 03:10 PM   #16
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Yes Charlie as from India (not living there but was born there) and hence the ginger, garlic and spice addition to the stew :-).
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Old 11-15-2007, 07:32 PM   #17
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Quote:
Originally Posted by nicklord1 View Post
no English but same thing really
My parents are Londoners so in my case, very much the same thing! Even down to living in High Wycombe!
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Old 11-16-2007, 05:25 AM   #18
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bilby sorry about the rugby but you win enough times at cricket.

I have been able to track down neck fillets and shoulder chops for my irish lamb stew.

Which one shall i go for
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Old 11-16-2007, 05:32 AM   #19
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Okay, who are you serving it to - just you and your immediate family or entertaining? If the first, shoulder chops as you don't care for the fattiness of the neck. If you are out to impress people, go for the richer flavour of the neck, or even a combo of both.

Hey I'm on the West Coast. Rugby barely makes a ripple here. We are still talking about Aussie Rules over here due to the activities of one of our players, Ben Cousins of the West Coast Eagles. He is drowning out the cricket too. Mind you, Qld couldn't even rustle up a crowd for the Oz/Sri Lanka game! Think we only truly care about it when we are playing England!
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Old 11-16-2007, 05:40 AM   #20
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Well i dont mind it . I think OZ care more about beating us than other way round . For some reason we are hated in the field of rugger . Just ask , wales and scotland . I think northern ireland in some loyalist parts of belfast are the only people outside england supporting us.
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