dilemmas

i've often wondered about using lamb in Mexican cookery ... i've not seen it mentioned in many recipes but I wonder whether goat is a similar meat because I know they do a dish 'cabrita' (?)using goat, which I gather they sometimes barbecue whole. anyone offering advice on this, I'm all ears. Anyway, using lamb I'd always figured you'd need robust chile and spice flavours.. I must have been right in thinking that, cos my precious green-chile/tomatillo sauce was kind of overwhelmed by the meat. Not that my guests minded! But I'd have rather enjoyed the flavours of the tomatillo sauce seeing as I can only buy fresh t'illos between August and October and seeing as the sauce was a real labor to make! ah well.. self pity...

tomorrow, if my nice fat mango has softened up a bit, I will chop it with a fresh habanero, two thin slices of red onion, nice handful of coriander, juice and zest of half a lime and may be a chopped de-seeded tomato too. If it works like last summer, when there were super-sweet purple Pakistani mangoes in the shops, we'll be in salsa paradise!