Cactus and Goat Curry

New York theater audiences are feasting on cactus and goat curry, according to <a href=";entry_id=1602" title="" onmouseover="window.status=’’;return true;" onmouseout="window.status=”;return true;"> theater</a> critics and food afficionados. Delicious!<br /><br /><div style="margin-left: 40px;"><span style="font-style: italic;"><span style="font-weight: bold;"> Brick Lane Curry House</span> has a London Underground sign for a logo, a tribute to its namesake street in the British capital, home to many curry restaurants….<br />
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Plump shrimp were cooked in a spicy coconut curry; goat was simmered in sweetish, creamy gravy tinged with saffron. <br />
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<span style="font-weight: bold;">La Palapa</span>, named for the thatch-roofed huts that dot the coast of Mexico, is a festive space decorated with pottery, old maps of Mexico and a sunburst made from bronze stalks of corn….<br />
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Catfish is baked in a corn husk with <span style="font-weight: bold;">chunks of cactus</span>, jalapenos and pungent epazote leaves ($8.95).</span><br /></div><br />Oh, so the cactus and the goat curry aren’t in the same dish…. Now I get it. It’s the cactus and catfish together. I didn’t think the goat cactus combo sounded so good.<br /><br />

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