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Pat dry and rub it all over with 2 tsp , half the and the , crushed. Get the curry and salt into every cut and crease of the meat. Cover the seasoned goat and leave it for 30 min while you chop everything else. It will look dry and gritty; that is right, the salt is pulling moisture out of the meat.
Bone-in curry-cut goat is the point: the bones, marrow and connective tissue are what thicken the gravy.
- Goat
- Salt
- Curry powder
- Black peppercorns
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