Goat curry

Goat curry (Malay: kari kambing, Indonesian: kari kambing or gulai kambing), curried goat, or curry goat is a curry based on goat meat. It was first made in the Indian subcontinent. People from there then brought it to Southeast Asia and the Caribbean. It is very popular in all three places and among Indo-Caribbeans in North America and Europe.

Regional versions

Goat curry is known in Myanmar as seittha hnat (ဆိတ်သားနှပ်). It is a braised curry spiced with masala, cinnamon sticks, bay leaf, and cloves.

Goat curry is known in Indonesia as kari kambing. It is usually served with roti cane flatbread or steamed rice. Kare or kari (curry) is also popular in Malaysia and Singapore. It is popular among Muslims in all three countries.

It is made for special occasions in India, Bangladesh, Pakistan, and Nepal. Because Hindus do not eat beef and Muslims do not eat pork, both can eat goat meat.

Goat curry is popular at parties and special occasions in Jamaica, where it is spiced with an Indo-Jamaican spice mix. It is also popular in Trinidad. It is served with rice, dal bhat or roti (which it can also be wrapped in). Restaurants in North America and Europe may add other common Caribbean side dishes, including fried plantain. There are many variations on it that use mutton if goat is not available or add potatoes.

It is popular during Eid al-Adha, when Muslim Indo-Caribbeans sacrifice a goat.

Curry is also common at Caribbean cultural events in the United Kingdom, including the carnivals at St Pauls in Bristol and Notting Hill in London.

References

Category:Indian food
Category:Pakistani food
Category:Bangladeshi food
Category:Nepalese food
Category:Burmese food
Category:Indonesian food
Category:Malaysian food
Category:Vietnamese food
Category:Jamaican food
Category:Belizean food
Category:Guyanese food
Category:Surinamese food