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CUISINE


Try this Nepalese recipe — by way of Scotland


Yesterday I received my first Pfizer Covid vaccine shot; hope- fully supplies of the vaccines will soon offer everyone who wishes to be inoculated the opportunity to do so. Usually the Covid clinics are held outdoors, in a convention center parking lot, but the threat of thundershowers moved everything indoors.


Everyone seemed to take the change in venue in stride, with genuine smiles and few complaints. And the threatened rain never did materialize.


While it seems distributing the Covid vaccine is taking more time than originally expected, our country is not alone in being “be- hind the eight ball” in tackling this project. It’s just going to take longer than we all want to get the vaccine distributed to those who want to use it, at a time when we all seem to be in short supply of pa- tience!


After being “grounded” from traveling in 2020, I was hopeful enough to plan two international trips in 2021, one for June and one for October. I’ve already cancelled the June adventure and am really hoping the one in October will happen, although that may be wishful thinking on my part.


Local health agencies are telling us, however, that if you have


BY SUZANNE STEMME


been vaccinated it is probably safe to socialize with others who have also been inoculated for Covid. At least we can begin to enjoy the company of others once again. This month’s recipe for Nepalese Goat Curry comes from an interesting website, www.scottishgoatmeat.co.uk. During the height of Great Britain’s trading empire in the 19th


and 20th centuries, many


Scots made their fortunes in faraway locales that were part of an enor- mous colonial network.


The present-day countries of India/Pakistan/Bangladesh/Nepal were all part of that empire, so it is not surprising that the flavors of distant Nepal could be found on a website from Scotland. This recipe is spicy but delicious. If it is too hot, reduce the number of chilies or increase the amount of yogurt to back down the heat. Serve with pita bread and rice, or chopped and steamed cauli- flower, as a starch.


Mint tea is a fitting drink along with compote of dried fruit for dessert. (Suzanne Stemme lives with her husband, Dr. Kraig Stemme,


DVM, in Alba, Texas. The Stemmes raise Kiko breeding stock at Lake Fork Kikos. You can reach Suzanne via their website: www.lakefork- kikos.com.)


Nepalese Goat Curry


1 ½ lb. goat stew meat 3 T. oil


2 large onions, chopped 4 cloves garlic, chopped 6 dried chilies, seeded 2 tsp. ground cumin 1 tsp. ground cinnamon 1 T. ground coriander ¼ pint yogurt, unflavored ¼ pint water Salt to taste


Put onions, garlic and chilies, with a little water, into a food processor and pulse until liquid. Heat oil and add onion mixture, frying for 5 minutes, stirring occasionally. Add cumin, cinnamon and coriander and lower the heat, frying for 5 minutes stirring continuously. Add cubed goat, water and yogurt. Cover pan with a lid and cook gently on low to medium heat, or transfer into a 375 degree oven, for 2 hours until meat is tender. Add salt to taste just before serving. n


16 Goat Rancher | April 2021


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