Goat curry

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Goat curry
Curry Goat and Rice.jpg
A plate of goat curry with rice.
Alternative namesBurmese: ဆိတ်သားနှပ် (hseik-tha hnat)
Hindi: Bakri curry
Indonesian: kari kambing
Malay: kari kambing
Place of originIndian subcontinent and Southeast Asia
Region or stateIndian subcontinent, Southeast Asia (Myanmar, Indonesia and Malaysia) and the Caribbean (Trinidad and Tobago, Jamaica, Guyana and Suriname)
Main ingredientsGoat meat, curry powder, Scotch Bonnet peppers, curry leaves, Indian spices
Similar dishesMutton curry

Goat curry (Malay: kari kambing, Indonesian: kari kambing or gulai kambing) or Curried Goat is a curry dish prepared with goat meat, originating from the Indian subcontinent and Southeast Asia. The dish is a staple in Southeast Asian cuisine, Caribbean cuisine, and cuisine of the Indian subcontinent. 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.

Regional versions[edit]

Roti cane served with kari kambing (goat meat and potato curry), in an Aceh Restaurant, Indonesia.

In Burmese cuisine, goat curry, called seittha hnat (ဆိတ်သားနှပ်), is a common Burmese curry, consisting of braised curry spiced with masala, cinnamon sticks, bay leaf, and cloves.[1]

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.[2][3] 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.[4] It is flavoured with a spice mix that is typical of Indo-Jamaican cooking and Scotch Bonnet Peppers;[5] 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.

It is popular during Eid al-Adha, which is when a goat is sacrificed by Muslim Indo-Caribbeans.[6]

In Britain, the carnivals in St Pauls, Bristol and Notting Hill, London and other Caribbean cultural events will usually have curry goat available as well as other regional foods.[7][8]

See also[edit]


  1. ^ "မဆလာနံ့သင်းသင်း ဆိတ်သားဟင်းတစ်ခွက်". How to Cook (in Burmese). Retrieved 2021-01-08.
  2. ^ "It's Nepal's Biggest Holiday And Goats Are Not Happy About It". NPR.org. 2015-10-21. Retrieved 2020-06-30.
  3. ^ Vincent, B. (2018). Farming Meat Goats: Breeding, Production and Marketing. CSIRO PUBLISHING. p. 256. ISBN 978-1-4863-0659-6. Retrieved 2020-06-30.
  4. ^ Notes on curry goat at jamaican-recipes.com
  5. ^ Springer, Kate (2020-01-23). "From Pakistan to the Caribbean: Trace curry's journey around the world - CNN Travel". CNN. Retrieved 2020-06-30.
  6. ^ "Ethnic & Religious Holidays". Vermont Sheep and Goat Association. 2012-02-24. Retrieved 2020-06-30.
  7. ^ "St Pauls Carnival 2019". The Bristol Mayor. 2019-07-06. Retrieved 2020-06-30.
  8. ^ "Notting Hill Carnival 2018: The guide to street food you need to try". Metro News. 2018-08-25. Retrieved 2020-06-30.