For the marinade
500 g diced goat meat
1 Tbsp Aniseed myrtle
1 Tbsp Cinnamon myrtle
¼ cup Muntries
3 leaves Lemon myrtle
1 tsp Cumin powder
2 Tbsp Coriander powder
1 tsp Turmeric
Juice of 1 lemon to taste
3 Star anise
1 Tbsp Ginger
1 Tbsp Garlic
200 g yoghurt
Marinate the goat in of the above for 24 hours.
For the curry
500grm brown onion sliced
2 green chilli
3 lemon myrtle leaves
1 cup Roughly chopped tomato
Enough Brown goat stock to cover contents
Make a paste using the below with a touch of water
100 gram toasted coconut
100 gram toasted cashews
Sauté the onions off until brown and caramelised, add the chilli followed by the goat. And cook in batches.
Add all the goat back to the pot and cook down the tomatoes. Add stock to cover and cook until meat is tender.
Add the coconut and cashew paste and cook until thick and meat is tender.
Season to taste with salt and lemon juice top with mint and coriander
Serve with Native herb yoghurt and Saffron and muntrie rice with bunya nuts
Native herb yoghurt
20grm Native basil
20grm River mint
30grm Salt bush
15g Warrigal greens
1 tbsp Red wine vinegar
20grm Dijon mustard
¼ cup Extra virgin olive oil
150 grm yoghurt
Blend the herbs with Dijon mustard, vinegar, muntries and olive oil. Fold in the yoghurt
60 g butter
400 g (2 cups) Basmati rice
Large pinch of saffron threads
75 0ml (3 cups) water
¼ cup Bunya nuts
¼ cup Muntries
1 tsp Cinnamon myrtle
Salt to taste
Melt the butter in a saucepan over medium-high heat. Stir in the rice and saffron. Add water and a pinch of salt. Bring to the boil.
Stir with a fork. Reduce heat to low. Cover. Cook for 17 minutes. Use a fork to separate the grains
Add Bunya nuts, Muntries, Cinnamon myrtle. Mix.
Wild caught around the Bourke area
Found in North East NSW Made from the crushed leaves of Aniseed Myrtle it has a subtle sweet liquorice flavor
Found right up the East coast of Australia from the south coast of NSW to Fraser Island. The leaves are 3-6 cm long and have a pleasant spicy cinnamon-like aroma and flavour, and can be used as a spice in various dishes.
Found on the south coast of Australia. When ripe the berries are green with a red tinge and have the flavour of spicy apples.
Lemon Myrtle is without a doubt the most popular of Australia’s native herbs, with its fresh fragrance of creamy lemon and lime. It complements so many culinary delights, from fish and chicken to ice cream or sorbet.
Native Basil is an aromatic plant whose native distribution is in South Australia, New South Wales, Victoria and Tasmania. A fragrant mix of basil, mint and sage it can be used in any dish where sweet basil would be used, complementing any Mediterranean tomato based dish.
This rambling mint bush is found across south eastern Australia in moist forests and around waterways. The thin, soft serrated and pointed leaves are found in pairs on long running branches, tipped with delicate mauve florets. This is a subtle Australian native herb with the taste and aroma of spearmint. Indigenous Australians also used this herb for medicinal purposes.
The large fresh or blanched Saltbush leaves can be used as a wraparound meat or fish, in salads or as a leafy bed for grilled meat or vegetables. Found in dry inland parts of Australia At LMC we use a lamb that is fed off the salt bush leaves
Warrigal Greens – also known as Warrigal Spinach, one of the first native Australian vegetables to become popular with European settlers. Similar to spinach
Found naturally in south-east Queensland Australia is. The nuts (seeds) can be eaten raw when fresh. The nuts can then be roasted, sliced or pureed and used in desserts and savory dishes and spreads.