Cari Cabri Festif (Cari Kabri)
The Quirky Foodster Team
Ingredients
- Goat meat, bone-in, cut into pieces — 1.2 kg (2.6 lb)
- Onions, chopped — 2
- Garlic, minced — 4 cloves
- Ginger, minced — 2 tbsp
- Curry powder — 3 tsp
- Turmeric — 1 tsp
- Tomatoes, chopped — 2
- Curry leaves — 2 sprigs
- Thyme — 1 sprig
- Oil — 4 tbsp
- Water — 3 cups (720 ml / 24 fl oz)
- Salt — to taste
Method
- Heat the oil in a large pot and brown the goat pieces in batches; set aside.
- In the same pot, sauté the onions until golden.
- Add the garlic, ginger and curry leaves, frying until fragrant.
- Stir in the curry powder and turmeric, cooking briefly to toast.
- Return the goat to the pot along with the chopped tomatoes and thyme, and cook for 5 minutes.
- Add the water, bring to a boil, then cover and simmer over low heat for 1.5–2 hours until the meat is very tender.
- Season with salt and serve hot with rice.
Introduction: A generously spiced goat curry slow-cooked until deeply tender, a centrepiece dish for Mauritian weddings and major family celebrations.
Cultural Background: Goat curry holds a special place at Mauritian celebratory tables, particularly at weddings and religious festivals, its rich, long-simmered flavour reflecting the significance of the occasion it marks.
Tips: Browning the goat meat well at the start builds a deep base flavour essential to this dish. Simmer low and slow — goat meat needs time to become properly tender.
Variations: Add cubed potato in the last 30 minutes of cooking. Adjust the curry powder quantity to taste for a milder or spicier version.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until piping hot throughout.
Nutrition: Per serving (approx.): 420 kcal, 32 g protein, 24 g fat, 10 g carbohydrate.
FAQs:
Q: Can I use lamb instead of goat?
A: Yes, lamb is a reasonable substitute, though the cooking time
Q: Why does this dish take so long to cook?
A: Goat meat is naturally tougher and benefits from a
- Goat meat, bone-in, cut into pieces — 1.2 kg (2.6 lb)
- Onions, chopped — 2
- Garlic, minced — 4 cloves
- Ginger, minced — 2 tbsp
- Curry powder — 3 tsp
- Turmeric — 1 tsp
- Tomatoes, chopped — 2
- Curry leaves — 2 sprigs
- Thyme — 1 sprig
- Oil — 4 tbsp
- Water — 3 cups (720 ml / 24 fl oz)
- Salt — to taste
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