Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

New cruises 2017

Cue the Champagne.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

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."

You'll need

1 kg boneless goat or lamb shoulder, cut into 5cm pieces 80 ml (1/3 cup) melted coconut oil or ghee 1 onion, coarsely chopped 1 habanero chilli, seeded, finely chopped 4 garlic cloves, finely grated 1 tsp finely grated ginger 500 ml (2 cups) beef or veal stock 400 ml canned coconut milk 4 vine-ripened tomatoes, coarsely chopped 1 tsp thyme 300 gm sweet potato, cut into 2.5m pieces 12 okra, halved To serve: cauliflower “rice” (see pork belly and kimchi stew recipe)   Jamaican curry powder 1½ tbsp coriander seeds 1 tbsp each cumin seeds, yellow mustard seeds, fenugreek seeds and whole allspice 2 star anise 2½ tbsp ground turmeric

Method

  • 01
  • For Jamaican curry powder, dry-roast whole spices in a frying pan over medium heat until fragrant (1-2 minutes). Set aside to cool, then finely grind in a spice grinder, add turmeric, stir to combine and set aside.
  • 02
  • Pat goat dry with paper towels, then combine in a large bowl with 2 tbsp oil or ghee and half the Jamaican curry powder, season well to taste, toss to coat, then cover with plastic wrap and refrigerate to marinate (1 hour). Heat 1 tbsp oil in a large saucepan over medium heat. Add goat in batches (don’t overcrowd the pan) and brown well (1-2 minutes each side). Remove from pan and set aside.
  • 03
  • Add 1 tbsp oil to the pan, cook onion and chilli, stirring occasionally, until just starting to colour (5 minutes), then add garlic, ginger and remaining Jamaican curry powder, mix well and stir occasionally until fragrant (1-2 minutes).
  • 04
  • Return meat to pan, add stock, coconut milk, tomatoes and thyme, stir to combine, season to taste, bring to the boil, then reduce heat to low and simmer until goat is tender (1¾-2¼ hours). Add sweet potato and simmer until tender (25-30 minutes), then add okra and cook until just tender (5-10 minutes). Skim off fat from the top, season to taste and serve hot with cauliflower “rice”.

At A Glance

  • Serves 4 - 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 - 6 people

Featured in

Aug 2014

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×