CURRY GOAT (KARI KAMBING)

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 Caribbean diaspora in North America and Great Britain.

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.[1] 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.

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

Whilst formerly served mainly at weddings and other celebrations, curry goat is now eaten more frequently as those who enjoy it are becoming more affluent and can afford to eat more healthily as goat is a comparatively low fat red meat.[citation needed] 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.
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