Short course in Australian slang

Old Jun 4th, 2008, 05:00 PM
  #21  
 
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OK Bokhara - when you come to Tasmania I will cook you some Nichol's free range lamb - or lamb grown on Bruny Island, lightly marinated in herbs and spices and we will see what you think of it. I use older "lamb" or mutton for Mansaaf - a favourite Jordanian dish which is spiced lamb in yoghurt with an emphasis on Tumeric - mainly because the delicate and beautiful taste of real lamb is hidden when you use a lot of flavours. I love Mansaaf though and at least I could use the bought lamb from Queensland in that. Or I could make you real Kanga Banger Sangers - well they would probably be wallaby though.
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Old Jun 4th, 2008, 08:15 PM
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Onya Neil, ya little buggar
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Old Jun 5th, 2008, 01:26 AM
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You're on, LizzieF
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Old Jun 6th, 2008, 02:01 AM
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I've had Liz's luscious lamb along with Geoff's homegrown veggies and what a treat it was.

Maybe Liz, SE Qld sources it's lamb from a different area to FNQ where there's not a sheep within coo-ee, the lamb I get from local butcher at Stratford, Cairns, comes from Young, NSW and some from Victoria. But its getting exxy!! He also sells goat meat, which makes a great curry and can take the stronger flavourings. Far cheaper, too.
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Old Jun 6th, 2008, 03:33 AM
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I meant to say, Liz's luscious lamb was of course in Tasmania
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Old Jun 6th, 2008, 03:46 PM
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Pat, I've been meaning to try goat meat - the best seems to be sold by halal butchers.
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Old Jun 6th, 2008, 10:33 PM
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I don't think we have any halal butchers up here Neil, even goat isn't too common although its making more of an appearance lately.

But you could be right as a friend's Indian son-in-law insisted on bringing his own goat meat from Sydney (on the plane, hope he had an Esky) and the curry he made from that was superb. He lives in a part of Sydney were halal would be easy to come by, so could have been that or else he's just a much better cook than I am.

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Old Jun 7th, 2008, 12:04 AM
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"...or else he's just a much better cook than I am."

Pat, I've seen enough fulsome praise of your cooking to make me doubt that statement.

Reminds me that somewhere I have a recipe for an Italian goat leg dish - "capretto in vino bianco" I think. Might be worth a try.

I might have to spring it on my wife, though. Do you think I could pass it off as lamb?
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Old Jun 7th, 2008, 12:57 AM
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Easily, Neil. Don't tell Robyn & she will just think it's a sweeter lamb than usual.

We used to have it occasionally for tennis club BBQs and everyone loved it. Only those who knew could tell the difference.

I can buy it at our Asian butcher, so that might be a starting point for you if you have one in your area.

Haven't had it for a while but you & Pat have spurred me on, so will try some this week. Might be good weather for a rogan josh.

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