Wednesday, August 7, 2013

A Question About Goat Meat

I have a question that I've asked once before (I don't think it was here, though), but I don't think my question was understood well. Maybe it was poorly asked. I want to try again.

I enjoy Indian cuisine. I love curries, whether they are Makhani or Masala or Navratan. I might like them milder than many do, but I do like them very much. I've had chicken (my favorite), lamb and goat. I like all three meats. But, only the goat is cut up with the bones still in the meat. Often, I find that what I thought was a piece of meat is actually a very small piece of meat with a large piece of bone attached. I have to admit, it takes some of the pleasure out of eating that particular curry for me.

All meats can be cooked with bone in or boneless, or I have always assumed. I know that when stewing, the bones provide added flavor. But, goat is the only one I've never found boneless in these kinds of meals. Can someone explain to me why the bones are left in when it is cut up into small pieces when the bones are not left in chicken or lamb, both smaller animals? Except for Tandoori chicken, that is. I'd really like to understand the reasoning.

Image from Wikimedia Commons. Previously posted to

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