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 an Indian influenced dish commonly found in Indonesia, Malaysia and Singapore. Goat curry is popular among the Muslim community in the region.
Curried goat is a dish that is made for special occasions in India, Bangladesh, Pakistan, and Nepal.[2][3] Goat is a meat of choice for Hindus because they do not eat beef and for Muslims because they do not eat pork. Therefore, the dish serves as a good medium. In Jamaica, the dish is popular at parties and special occasions. It is flavoured with a spice mix that is typical of Indo-Jamaican cooking.[4] This dish is usually served with rice, dal bhat, or roti. Restaurants in North America and Europe may serve other typical Caribbean side dishes such as fried plantain 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.
In Britain, the carnivals in St Pauls, Bristol and Notting Hill, London and other Caribbean cultural events will usually have curried goat available as well as other regional foods.[6][7]
This article uses material from the Wikipedia article Curry_goat, and is written by contributors.
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