Kingsthorpe David wrote on Jan 31^st, 2010 at 3:34pm:

KD,
I rather enjoyed the lamb campaign ads.  Thought I don't have a commercially viable flock - I still consider myself a 4th generation wool grower.  My Dad's Dad and Grandfather both raised sheep commercially in Southern Idaho, and my Dad put himself through collage running sheep for his dad.  Guess its in the blood, however we've had to convert to goats.  The consumption of Goat meat has increased 1000% in the US in the last 5 years.  So my wife and I run about 20 Boer does and produce some fine market animals.

Everyone needs to eat more Lamb & Cabrito!    

Michaelb wrote on Jan 31^st, 2010 at 6:59pm:


Michaelb

You got that right mate.
Nothing better for me.
I reckon goat would go well too


Aart

TBF wrote on Feb 2^nd, 2010 at 2:57pm:

Mostly immigration - many programmers, doctors and others are coming in from India, and other middle eastern countries where goat is a celebration meat served at holiday parties.  Same with the folks coming in from Mexico.

Bobs(Rastas) Morocan Shanks

This is a tried and true recipe I use...  I have seen olives added but I think it over powers some of the spices.
Also, I add the stems of the tomatoes into the mix and fish it out for serving.  I think it adds more "tomato-y" flavour tot he mix.



Ingredients

Spice mix
1 tablespoon ground ginger
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1 tablespoon ground turmeric
1½ tablespoons  paprika
½ teaspoon chilli powder

Spice paste
4 garlic cloves
2 brown onions, roughly chopped
1 red chilli, seeded and chopped
Stalks from good bunch of coriander, reserve leaves
1 teaspoon ground white pepper
½ teaspoon salt

For the tagine
4 lamb shanks, cut into 3 or 4 pieces each
3 tablespoon olive oil
450 g carrots, peeled and cut into chunks
1 onion, sliced
400 g chat potatoes, peeled and left whole
400 g sweet potato, peeled and cut into chunks, same size as potatoes
450 g vine ripened tomatoes, thickly sliced
75 g dried apricots
2 tablespoons clear honey
3 bay leaves
1 teaspoon salt
Chicken or vegetable stock to just cover


Method

Trim lamb of any excess fat, season well with salt and freshly ground black pepper.

Place spice paste ingredients in blender or food processor and blend to a smooth paste.

Place spice mix into a small bowl and mix together, sieve if necessary.

Heat olive oil in a large flameproof casserole dish. Add lamb pieces and brown. Set aside.

Add the spice paste to the remaining oil and fry gently for 3 minutes.

Add spice mix and fry for a further minute.

Add carrots, onion, potatoes, sweet potatoes, tomatoes, apricots and turn over a few times in the spice mixture.


Return the lamb to the pan and add the honey and enough stock to not quite cover the meat.

Add bay leaves and 1 teaspoon salt. Bring to the boil and leave to simmer very gently, uncovered 1½ - 2 hours, turning the meat occasionally.

Serve with couscous.


Recipe notes
Use a large casserole (or tagine). The meat should be falling off the bone. This dish has great depth of flavour. Don't be put off by quantities of spices, they are all needed. 
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gday grizz,

the most important ingredient is the one 2nd from the right (in the brown bottle with the vb logo)

the more of those you have the better the tucker tastes   

cheers - jack