Goat Tagine

Serves 6



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

3 Cinnamon

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

20grm parsley

15g Warrigal greens

50grm Muntries

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


Saffron rice

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

Aniseed myrtle

Found in North East NSW Made from the crushed leaves of Aniseed Myrtle it has a subtle sweet liquorice flavor

Cinnamon myrtle

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

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

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.

River mint

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.

Salt bush

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

Warrigal Greens – also known as Warrigal Spinach, one of the first native Australian vegetables to become popular with European settlers. Similar to spinach

Bunya nuts

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.