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"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."
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Note Fermented black beans and Shaoxing wine are available from Asian supermarkets.
Variations Prawns and scallops are great with this sauce, but you could use any fish you like. I sometimes cook large Pacific oysters this way as well; they make a great starter for a grand gathering. If you really want to spoil your guests, split a lobster or chop up a mud crab – that would turn your meal into a royal banquet. Chicken thighs and pork spare ribs also go well with this sauce. As a matter of fact, it goes well with just about anything.