In the Himalayan communities of northern ranges of India, goat meat is consumed on a regular basis and is considered (deservedly) far superior to lamb meat. The taste and texture are both, better and leaner, resulting in super goat curries.
Recipes are handed down from one generation to the next and every community has a champion goat curry cook. These guys don't use any secret ingredients or mysterious techniques, they just happen to have that 'touch'. Though nowhere near as good as them, I follow what I learnt from these people and try to bring it to your plate. Dishing up a killer goat/lamb curry involves slow-cooking the meat in vacuum conditions for 3 hours. Then, it's combined with fresh herbs and spices. Some ground spices need to be lightly toasted before they're combined. Then the whole thing is allowed to sit on very low heat for another hour. Need I explain more? All this slow-cooking with fresh herbs and toasted spices brings out the best in this dish. And then I've got that 'touch', y'see...
:)
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