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Curried Goat with Green Papaya Salsa
Book Information
The Professional Chef (8th Edition)
Page: 670
Ingredients
Brown Veal Stock (page 352)
Curry Powder (page 463)
Goat
Green Onion
Green Papaya Salsa (page 989)
Habanero
Lime Juice
Thyme
Tomato
Vegetable Oil
Tags
Braising and Stewing