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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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Neil Perry: Chinese celery and onion pickle


You'll need

1 small white onion, thinly sliced lengthways 50 ml white vinegar 50 gm white sugar 35 gm Chinese celery, cut into julienne (see note)

Method

  • 01
  • Combine onion with a pinch of sea salt, toss to combine, stand for 10 minutes, then rinse and set aside.
  • 02
  • Meanwhile, combine vinegar and sugar in a small saucepan, bring to the boil over medium-high heat, stirring to dissolve sugar. Cook until reduced by half (1-2 minutes), set aside to cool.
  • 03
  • Combine Chinese celery, reserved onion and vinegar mixture in a non-reactive bowl, stand for 10 minutes, then serve as a condiment.

Note Chinese celery is available from Asian grocers. You can substitute regular celery.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2009

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