A Mosaic of Flavor: Burmese Goat and Split Pea Curry with Tomato Salad

This monthly series is a collaboration with the Vermont Refugee Resettlement Program. In September we will be making two traditional Burmese dishes: Sate Thar Hin, a goat meat curry made with split peas and a bouquet of delicious spices, and Kayan Chin Thee Thoat, a refreshing tomato salad flavored with onions, cabbage and cilantro. Htun Sein was born in Burma and lived in a refugee camp in Thailand for many years before coming to the United States in 2003. Htun now lives and works in Vermont and enjoys cooking for friends whenever he has the opportunity.