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Goat curry (Malay: kari kambing, Indonesian: kari kambing or gulai kambing), curried goat, or curry goat is a curry dish prepared with goat meat, originating from the Indian subcontinent. The dish is a staple in Southeast Asian cuisine , Caribbean cuisine , and the cuisine of the Indian subcontinent .
Mutton curry (also referred to as kosha mangsho, [1] lamb curry, [2] or goat curry [3] [4]) is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables. [5] The dish is found in different variations across all states, countries and regions of the Indian subcontinent and the Caribbean .
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Cookbook author Madhur Jaffrey at a book signing in Vancouver, 2010. With large-scale migration of Indians to North America, and with India's increasing international influence, a new set of cookbook authors emerged: An Invitation to Indian Cooking, Madhur Jaffrey, (1973), [48] who has since then written a series of popular cook books.
Mutton Gulai – Indonesian curry dish; Mutton handi – Cooking vessel from the Indian subcontinent; Heugyeomso-tang – a Korean black goat stew; Spanish goat meat hotpot; Hyderabadi biryani [12] [13] Mutton Karahi; Isi ewu – a traditional Igbo dish that is made with a goat's head. [14] Italian capretto; Kabsa – Arabian rice dish
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