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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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Osso buco tortellini


You'll need

600 gm (about 2 pieces) osso buco For dusting: seasoned flour 2 tbsp olive oil 1 small onion, finely chopped 1 stalk celery, finely chopped 1 small carrot, finely chopped 2 cloves garlic 1 tbsp tomato paste 60 ml (¼ cup) red wine 300 ml beef stock 2 tbsp finely grated lemon rind ¼ cup coarsely chopped flat-leaf parsley ½ qty fresh pasta 1 egg, lightly whisked 60 ml (¼ cup) dry white wine 2 tbsp lemon juice 1 lemon, zested rind only 100 gm cold butter, coarsely chopped

Method

  • 01
  • Preheat oven to 160C. Dust osso buco in seasoned flour and shake off excess. Heat oil in a heavy-based frying pan, add osso buco and cook for 3-4 minutes on each side or until brown, then transfer to a roasting pan. Finely chop half the garlic and add to pan with onion, celery, carrot and cook for 5-6 minutes or until tender. Add tomato paste and cook for 1 minute, then deglaze pan with red wine and simmer for 2-3 minutes or until reduced by half. Add stock, season to taste, bring to the boil, then pour over osso buco. Cover with aluminium foil and cook for 4-5 hours or until meat falls from the bone.
  • 02
  • Remove meat, cool and coarsely shred. Push marrow from bones, mash with a fork and add to meat. Simmer liquid and vegetables over medium heat for 20 minutes or until liquid is almost reduced. Add to meat with grated lemon rind and parsley and stir to combine. Cover with plastic wrap and cool.
  • 03
  • Cut out rounds from pasta sheets using a 9cm-diameter pastry cutter. Place heaped spoonfuls of meat mixture in centre of rounds, brush edges with egg and fold over to seal, then brush corners with egg and press together. Place tortellini in a single layer on a floured tray until ready to use.
  • 04
  • Thinly slice remaining garlic and combine with white wine and lemon juice and zested rind in a saucepan and simmer over medium-high heat until reduced by one third, add butter, 20gm at a time, mixing after each addition, then season to taste.
  • 05
  • Cook tortellini in a saucepan of boiling salted water for 2-3 minutes, then drain. Divide among bowls, spoon over sauce and scatter with parsley.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2007

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