Postby HalfBked » Sun Jun 26, 2011 12:20 pm
Skippa
There were a few restaurants including Garguurte in Xamar that used to roast baby goats with rice and veggies inside them. Would that be considered Waslad too? I hear it, but don't know exactly what it means, waslad roasted, miyaa laga wadaa? Isn't that a reer waqooyi word? I'm not a big meat eater, I was just craving some and since I had some fresh goat meat, I have been playing around with it. I even marinated some in a marinate consisting of garlic, lemon, cumin, corriander, thyme, fennel seeds, salt, chilli, cilantro and whole milk yogurt. Put everything in a big ziplock bag with the meat inside, popped it in the fridge overnight and following day, drizzled some olive oil on a glass pan, put the meat on the pan, chopped up some red onions, tomatoes, celery, carrots, turnips, butternut squash pieces and put it in the oven @ 350 F for 1 hour.
It came out very soft and full of flavor. I made chicken and salmon fish like this before, never tried it on goat. I tried the mint drink that you mentioned, jazzed it up with some tamarind juice and plenty of crushed ice. I want to try adding mango pieces in to it next, just to see how it comes out. I noticed as long as you have the supplies, everything else falls in to place, hate it when I run out of something and can't find it soon enough.
. I don't know how they prepared it but I must say that it is without a doubt the best way to make hilib Adhi 
