|Alternative names||Goat Curry, Bakri Curry, or Curry Bakri|
|Place of origin||Indian subcontinent|
|Region or state||Southeast Asia (Indonesia and Malaysia), the Caribbean (Trinidad and Tobago, Jamaica, Guyana, Suriname)|
|Main ingredients||Goat meat, curry powder, Scotch Bonnet peppers, curry leaves, Indian spices|
Curry goat is a curry dish prepared with goat meat. The dish originated in the Indian subcontinent; and has become popular in Southeast Asian and Indo-Caribbean cuisine. In Southeast Asia, the dish was brought by Indian diaspora in the region, and subsequently has influenced local cuisine. This dish has spread throughout the Caribbean and also the Indo-Caribbean diaspora in North America and Europe.
In Indonesia, the dish is called kari kambing, and usually served with roti cane flatbread or steamed rice. Kare or kari (curry) is Indian influenced dishes commonly found in Indonesia, Malaysia and Singapore. Goat curry is popular among Muslim community in the region.
Curry goat is a dish that is made during special occasions in India, Bangladesh, Pakistan and Nepal. Goat is a popular meat of choice for Hindus because they do not eat beef and for Muslims because they do not eat pork, so it is a good medium. It is also a popular party dish in Jamaica, and at a "big dance" a local expert or "specialist" is often brought in to cook it. It is flavoured with a spice mix that is typical of Indo-Jamaican cooking and Scotch Bonnet Peppers; it is almost always served with rice, dal bhat, or roti and, in restaurants in North America and Europe, other typically Caribbean side dishes such as fried plantain may be served as an accompaniment. There are many variations on the dish that include using mutton when goat is not available or bulking it out with potatoes.
- Bangladeshi cuisine
- Jamaican cuisine
- Trinidad and Tobago cuisine
- Guyanese cuisine
- Caribbean cuisine
- South Asian cuisine
- Pakistani cuisine
- Nepalese cuisine
- Indian cuisine
- List of goat dishes
- Culture of Grenada
- Food portal