Burmese-style Goat Curry

Ingredients

In this adaptation of the original Mexican Cabrito dish, we have incorporated the unique flavors and spices of Burmese cuisine. The use of traditional Burmese spices such as turmeric, cumin, and coriander gives the dish a distinct flavor profile. Additionally, the addition of coconut milk adds a creamy and slightly sweet element that is commonly found in Burmese curries. We alse have the original recipe for Cabrito, so you can check it out.

• 1.5 kg (3.3 lbs) goat meat, cut into pieces 1.5 kg (3.3 lbs) goat meat, cut into pieces
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 50g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the diced tomatoes and cook until they soften.
4. 4.
   In a small bowl, mix together the turmeric powder, cumin powder, coriander powder, and chili powder. Add this spice mixture to the pot and stir well to coat the onions, garlic, and tomatoes.
5. 5.
   Add the goat meat to the pot and stir to combine with the spice mixture.
6. 6.
   Pour in the coconut milk and season with salt to taste. Stir well to combine all the ingredients.
7. 7.
   Bring the curry to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the goat meat is tender and the flavors have melded together.
8. 8.
   Once the curry is cooked, garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Goat meat — Ensure that the goat meat is cut into small, bite-sized pieces to ensure even cooking and tenderness.

Tips & Tricks

• For an extra kick of heat, add a few chopped fresh chilies to the curry.
• If you prefer a thicker curry, you can reduce the amount of coconut milk or simmer the curry uncovered for the last 30 minutes to allow some of the liquid to evaporate.
• Marinating the goat meat in the spice mixture overnight will enhance the flavors even more.

Serving advice

Serve the Burmese-style Goat Curry hot with steamed rice or naan bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

To enhance the presentation of the dish, sprinkle some toasted coconut flakes on top of the curry before serving. This adds a delightful crunch and visual appeal.