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Jamaican goat curry

"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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Rigatoni, pork sausage, sage, tomato, garlic and chilli


You'll need

80 gm unsalted butter, coarsely chopped 6 pork sausages, coarsely chopped into 1cm-thick pieces 2 Spanish onions, coarsely chopped 2 cloves of garlic, thinly sliced 2 tsp dried chilli flakes 2 tbsp sage leaves, finely chopped 150 ml red wine 1 400gm can diced tomatoes 250 ml (1 cup) chicken stock 320 gm dried rigatoni To serve: finely grated parmesan

Method

  • 01
  • In a large saucepan, heat butter over medium-high heat until starting to brown (4-5 minutes). Add sausages and fry until starting to brown (4-5 minutes), add onion, garlic, chilli and sage and cook until onion is soft (4-5 minutes). Increase heat to high, add wine, mixing well, and cook until evaporated. Reduce heat to low, add tomatoes and chicken stock, season to taste with sea salt and freshly ground black pepper and simmer, stirring frequently, until reduced and sauce just coats sausage (25-30 minutes).
  • 02
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain and return to pan to keep warm. Add ragù to pasta, toss to combine and serve immediately with grated parmesan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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