re: WFDT

This is the blend we used then cooked like a curry with ginger, cilantro, garlic, and chili paste. Add goat stock and then shred shoulder into mixture. Served with couscous that had dates and pecans, cilantro and chervil and lemon zest. Garnished with micro chervil, celery and cilantro. Also had a satsuma and saffron yogurt