Goat curry

Goat curry is a cherished dish made with goat meat, originating from the Indian subcontinent and Southeast Asia. Over time, it has become a staple in the cuisines of Southeast Asia, the Caribbean, and the Indian subcontinent. The dish was introduced to Southeast Asia by the Indian diaspora and has since become a significant part of the local culinary landscape. It has also found its way to the Caribbean, where it is popular among Indo-Caribbean communities in North America and Europe.

In Indonesia, goat curry is known as "kari kambing" and is often enjoyed with flatbread or rice. The influence of Indian cuisine is evident in "kare" or "kari" dishes, which are common in Indonesia, Malaysia, and Singapore. Goat curry is particularly favored among the Muslim community in these areas.

In countries like India, Bangladesh, Pakistan, and Nepal, goat curry is a special dish often prepared for celebrations and special occasions. Goat meat is a popular choice for Hindus as an alternative to beef and for Muslims as an alternative to pork. In Jamaica, goat curry is a festive dish prepared by specialists who use a unique blend of spices and Scotch Bonnet peppers. It is typically served with rice, dal bhat, or roti, and may be accompanied by Caribbean sides like fried plantains. Some variations of the dish include the use of mutton or potatoes.

During Eid al-Adha, goat curry is a common dish among Muslim Indo-Caribbeans. In Britain, cultural events and carnivals, such as those in Bristol and London, often feature goat curry alongside other regional foods, making it a vibrant part of the culinary scene.