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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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Pork larb


You'll need

125 ml (½ cup) chicken stock 1 kg minced pork 1 tbsp toasted ground sticky rice (see note) 2 kaffir lime leaves, thinly sliced 60 ml (¼ cup) fish sauce, or to taste 1 tbsp white sugar, or to taste 4 small dried red chillies, coarsely crushed 4 red shallots, thinly sliced 2 limes, juice only 1 Lebanese cucumber, halved and thinly sliced lengthways 6 snake beans, thinly sliced diagonally 100 gm savoy cabbage, thinly sliced 1 cup (loosely packed) each Thai basil, spearmint and coriander leaves To serve: Green chillies and lime cheeks

Method

  • 01
  • Heat stock in a large frying pan, add pork and ground rice and cook, stirring continuously for 3 minutes or until pork is just cooked. Add lime leaves, fish sauce and sugar to taste and cook for 2 minutes. Remove from heat, adjust seasoning with fish sauce, lime juice, sugar and dried chilli. Serve with vegetables, herbs, green chillies and lime cheeks to the side.
Note Ground sticky rice is used as a binding agent and is available from Asian grocery stores.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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