Have you ever cooked with goat? Bhavna Shivalkar, who runs an Indian cooking school on Gadigal land in Sydney, says it's not so different from working with beef and lamb. When we published a story ...

Wash the rice four times, drain and spread on a large tray to dry out. Slice the onions and finely chop the tomatoes, spring onion bulbs and leaves and the coriander. Mince the garlic and ginger.