 A plate of goat curry with rice. | |
| Alternative names | Burmese: ဆိတ်သားနှပ် (hseik-tha hnat) Hindi: Bakri curry Indonesian: kari kambing Malay: kari kambing |
|---|---|
| Type | Curry |
| Place of origin | Indian subcontinent |
| Region or state | Indian subcontinent, Southeast Asia (Myanmar, Indonesia, Malaysia and Vietnam) and the Caribbean (Trinidad and Tobago, Jamaica, Guyana and Suriname) |
| Main ingredients | Goat meat, curry powder, peppers, curry leaves, Indian spices |
| Variations | Goat roti |
| Similar dishes | Mutton curry |
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. In the Caribbean and Southeast Asia, the dish was brought to the region by the Indian diaspora, and has subsequently influenced the respective local cuisines. This dish has also spread throughout the Indo-Caribbean diaspora in North America and Europe.