|Alternative names||Bakri curry, kari kambing or gulai kambing|
|Place of origin||Indian subcontinent and Southeast Asia|
|Region or state||Indian subcontinent, Southeast Asia (Myanmar, Indonesia and Malaysia) and the Caribbean (Trinidad and Tobago, Jamaica, Guyana and Suriname)|
|Main ingredients||Goat meat, curry powder, Scotch Bonnet peppers, curry leaves, Indian spices|
Curry goat (Malay: kari kambing, Indonesian: kari kambing or gulai kambing) 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.
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.
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- Notes on curry goat at jamaican-recipes.com
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