The Exceptional Goat Sulli
This goat dish unknown to the world and not found or heard of is my recreation of the Goat Sulli.
This Exquisite delicious cuisine is the tastiest when it comes to preparing goat in thick gravy, and took me years of practice to master it. Spices are the heart and soul of Indian cooking and knowing how to use them is the key that opens the secret aroma and magical flavour, this is what I used to create this cuisine.
My story behind The Goat Sulli
Edwin Bastian, Culinary Artist
I was born in a small suburb known as Royapuram in Chennai. This suburb was once filled with Anglo-Indians, now many of them who have migrated abroad, growing up as a local kid my dear mother Phyllis Bastian (now deceased) may her gentle soul rest peacefully, did precisely all the excellent cooking and Phyllis was great at it when it came to home prepared food. On some weekends when my mother took a break from cooking, she used to order this Goat Sulli and Parotta as a takeaway dish, from this little restaurant called Coronation, this restaurant was the only one who prepared it, any Anglo-Indian who lived in this famous historic suburb, reading my story would recall what I am narrating. As decades have passed the succulent taste of this dish still lingers on my taste buds, it is an absolute treat and it involves a lot of roasting of exotic spices and slow cooking, when eaten, the goat meat literally melts in your mouth.
I do know that here in Australia, goat can only be purchased at a halal-certified butcher shop and most Australians are not huge consumers of goat but you would be absolutely surprised by the unique taste of this exotic dish when it is properly cooked in this unique way using precisely the exact combination of roasted spices...