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https://www.africanbites.com/jamaican-curry-goat/

Recipe from Shelina - Sunshine on a plate.

Osso bucco slow cooked with finely chopped onion, carrot, celery, skinned San Marzano tomatoes and white wine. When meat cooked removed and sauce puréed. Served with a saffron risotto - onions softened in butter, saffron, white wine, stock, and finished with Parmesan.

2 veal feet 2 onions quartered 5 cloves of garlic 2 carrots 3 hard boiled eggs 2 Bay leaves Pepper corns Salt Boil feet until very soft and falls off bone (few hours) with onions, bay leaves, black pepper, carrots and salt. When tender remove and cool slightly the off bone and chop the meat including the skin and tendons in a processor adding a little of the liquid if too thick. Once chopped it might form a ball....add this to the cooking water and stir thoroughly. Add another cup of water if needed. Chop the raw garlic and add ..... in a Rectangular dish lay the sliced eggs on the bottom plus the sliced carrots. Season the liquid with salt and pepper and pour over the eggs and carrots. Put in fridge til it sets. Delicious !

Black pepper Eggs Guanciale Parmesano regiono Pasta

https://www.youtube.com/watch?v=IK1m8rnjk2w

https://caribbeanpot.com/ultimate-slowcooker-crockpot-curry-goat-recipe/

Removed the dunes on the underside of the ribs. Cooked them at 135 C for 4 hours covered with foil. BBQ sauce made with ketchup, cider vinegar, garlic, sugar, tomato paste, Worcester sauce and a bit of water. Boil for about 10 min. Spread on the ribs and cook under the grill until browned.

No recipe as such -stewed the mutton for two hours with two chopped large onions. Thickened the mix . Put on puff pastry lids . Painted with egg. Small slit in the top. Baked at 180 fan for 30 minutes turning the tray round half way through.

Cooked veal feet and steak with onions thyme mushrooms garlic till reduced

Allow the rack to come up to room temperature then season all over and sprinkle with chopped rosemary. Wrap in foil, sealing and crimping the edges to avoid leakage. Roast in a low oven for an hour, testing regularly with a skewer towards the end to ensure the meat is cooked through and tender but not dried out. When you judge it to be just right remove from the over, open the foil and allow to rest for at least 10 minutes.. This is essential to allow the meat fibres to loosen. Trim off any excess fat before serving. For the juniper berry infused Cumberland sauce follow any cookery book recipe but submerge a muslin bag containing a tablespoon of crushed juniper berries in the liquid while it is simmering.