FODDER FOR THOUGHT


For the best goat flavor experience, authentic Indian cuisine can’t be beat


Over the years my cooking skills have been limited to mostly


smoking a goat then using the meat to make a barbecue dish. On oc- casion I have experimented with simple curry dishes. Recently however, I have been visiting Indian restaurants to get


the true essence of goat meat cuisine. There are several nice Indian restaurants in the Memphis area, which is about an hour’s drive from the ranch. My favorite so far is Amrutha Vilas in Collierville, Tenn. In preparation for Goat Rancher’s annual Cuisine edition, I paid


another visit to this restaurant. The staff is always super nice and helpful. That’s nice since the menu is quite extensive with dozens of selections. To get the full culinary experience, I tried several of their many


goat meat dishes (they also have a large selection of lamb, chicken and vegetarian offerings). In a previous visit, I had ordered the Hyderabad Goat Dum Bi-


ryani so I was definitely going to order that again. After my previous visit, I had researched this dish with thoughts of publishing the recipe. But this dish, while simple in appearance, has many complex steps in its preparation. It’s not simply fried rice with goat meat added. The recipe originates from the city of Hyderabad in southern


Hyderabad Goat Dum Biryani: Underneath the basmati rice are large chunks of tender goat meat. This slow-cooked dish is infused with flavor.


BY TERRY HANKINS Goat Rancher editor


July 2025 | Goat Rancher


5


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32