"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."
- 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 <b><u><a href='http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2014/7/pork-belly-and-kimchi-stew-with-cauliflower-rice/'>pork belly and kimchi stew recipe</a></b></u>)
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
- 1For 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.
- 2Pat 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.
- 3Add 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).
- 4Return 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”.
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