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.
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
- 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.
- Add the goat meat to the pot and brown on all sides.
- Stir in the curry powder, turmeric, cumin, coriander, and chili powder. Cook for 2 minutes to toast the spices.
- Pour in the coconut milk and add the diced tomatoes. Season with salt and pepper.
- 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.
- 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