Kari Kambing Kelapa (coconut Curry Goat)

Kari Kambing Kelapa, also known as Coconut Curry Goat, is a popular dish in Turks and Caicos Cuisine. This flavorful and aromatic curry is made with tender goat meat and creamy coconut milk, infused with a blend of spices and herbs.

Kari Kambing Kelapa (coconut Curry Goat)

Ingredients

  • 2 lbs goat meat, cut into cubes
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 2 tomatoes, diced
  • 1 can (14 oz) coconut milk
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 2 tbsp vegetable oil
  • Fresh cilantro for garnish

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is soft and translucent.
  2. Add the goat meat to the pot and brown on all sides.
  3. Stir in the curry powder, turmeric, cumin, coriander, and chili powder. Cook for 2 minutes to toast the spices.
  4. Pour in the coconut milk and add the diced tomatoes. Season with salt and pepper.
  5. Bring the curry to a simmer, then reduce the heat to low. Cover and let it cook for 1.5 to 2 hours, or until the goat meat is tender.
  6. Once the meat is tender, adjust the seasoning if needed. Garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Fat
20g
Carbohydrates
15g

Supplies

Large pot Knife Cutting board Grater Measuring spoons Can opener Serving bowls

Tools

Stovetop

Serving suggestions

Serve the Kari Kambing Kelapa with steamed rice or roti for a complete meal.

Tips & tricks

For a spicier curry, add more chili powder or fresh chilies to the dish.

Cost

$25