SC - foxy taste defined-

[Marisa Herzog]

Goat in the Style of the Bahgdad Cookery Book
Copyright 1997 by L. J. Spencer, Jr.)

Serves 150.

2 goats, deboned, meat cubed
20 lbs. onion, chopped
4 bunches fresh coriander, chopped
4 heaping tablespoons ground cumin
3 cps olive oil
Salt to taste
2 tablspoons graound black pepper
1 gal. vinegar (I used cider vinegar because date vinegar was unavailable)
Water to cover

Heat oil in a  deep four burner pan. Add onions and fry, stirring often until
translucent. Add meat cubes. Brown on all sides. Add remaining ingredients.
Bring to a boil; reheat to simmer. Cook for several hours until meat is tender
and liquid reduces to almost nothing. Taste and adjust seasonings. Serve with
flat bread. (May also be served over rice.)
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================