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. 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 often eaten among the Muslim community in the region. Curried goat is a dish that is made for special occasions in India, Bangladesh, Pakistan, and Nepal. 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 on special occasions. It is flavoured with a spice mix that is typical of
Indo-Jamaican cooking. Curried goat is also a popular dish in
Trinidad. It is also eaten in
wrapped roti commonly served at roti shops. 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. It is frequently prepared and eaten during
Eid al-Adha, when a goat is sacrificed by Muslim
Indo-Caribbeans. 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. ==See also==