 A plate of goat curry with rice. | |
| Alternative names | Burmese:ဆိတ်သားနှပ် (hseik-tha hnat) Hindi:Bakri curry Indonesian:kari kambing Malay:kari kambing |
|---|---|
| Type | Curry |
| Place of origin | Indian subcontinent |
| Region or state | Indian subcontinent,Southeast Asia (Myanmar,Indonesia,Malaysia andVietnam) and theCaribbean (Trinidad and Tobago,Jamaica,Guyana andSuriname) |
| Main ingredients | Goat meat,curry powder,peppers,curry leaves,Indian spices |
| Variations | Goat roti |
| Similar dishes | Mutton curry |
Goat curry (Malay:kari kambing,Indonesian:kari kambing orgulai kambing),curried goat, orcurry goat is acurry dish prepared withgoat meat, originating from theIndian subcontinent. The dish is a staple inSoutheast Asian cuisine,Caribbean cuisine, and thecuisine of the Indian subcontinent. In the Caribbean and Southeast Asia, the dish was brought to the region by theIndian diaspora, and has subsequently influenced the respective local cuisines. This dish has also spread throughout theIndo-Caribbean diaspora in North America and Europe.
InBurmese cuisine, goat curry, calledseittha hnat (ဆိတ်သားနှပ်), is a commonBurmese curry, consisting of braised curry spiced withmasala, cinnamon sticks, bay leaf, and cloves.[1]
InIndonesia, the dish is calledkari kambing, and usually served withroti cane flatbread orsteamed rice.Kare orkari (curry) is an Indian influenced dish commonly found in Indonesia, Malaysia and Singapore. Goat curry is popular among the Muslim community in the region.
Curried goat is a dish that is made for special occasions in India, Bangladesh, Pakistan, and Nepal.[2][3] Goat is a meat of choice forHindus because they do not eat beef and forMuslims because they do not eat pork. Therefore, the dish serves as a good medium. In Jamaica, the dish is popular at parties and special occasions. It is flavoured with a spice mix that is typical ofIndo-Jamaican cooking.[4] Curried goat is also a popular dish inTrinidad. It is also eaten inwrapped roti commonly served at roti shops. This dish is usually served with rice,dal bhat, orroti. Restaurants in North America and Europe may serve other typical Caribbean side dishes such as friedplantain as an accompaniment. There are many variations on the dish that include usingmutton when goat is not available or bulking it out withpotatoes.
It is popular duringEid al-Adha, which is when a goat is sacrificed byMuslimIndo-Caribbeans.[5]
In Britain, the carnivals inSt Pauls, Bristol andNotting Hill, London and other Caribbean cultural events will usually have curried goat available as well as other regional foods.[6][7]
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