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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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Rice pudding


You'll need

1 litre (4 cups) milk 1 vanilla bean, split and seeds scraped 1 cinnamon quill 1 lemon, finely grated rind only 200 gm short-grain rice 150 gm (2/3 cup) white sugar 120 gm butter, coarsely chopped 6 egg yolks To serve: ground cinnamon

Method

  • 01
  • Combine milk, vanilla bean and seeds, cinnamon quill and lemon rind in a saucepan and bring to the boil over low heat to infuse. Remove and discard vanilla bean and cinnamon quill, add rice and stir to combine. Simmer for 20 minutes or until rice is tender, then stir through sugar and butter. Stir through egg yolks and cook over low heat for 5-10 minutes or until mixture has thickened. Divide among warmed serving dishes, scatter with cinnamon and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Oct 2007

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