Colombo de Cabri

Name: Colombo de Cabri (Goat Curry)
Prep time: 2 h 35 min
Total time: 2 h 35 min
Yield: Serves 6–8
Cuisine: Guadeloupe
Ingredients: 1.5 kg/3½ lb boneless lean goat meat, washed, dried and cut into cubes (2 kg/4.5 lb with bone); 4 tbsp vegetable oil; 3 tbsp colombo, garam masala or (preferably West Indian garam masala) curry powder; a bunch of fresh chives, chopped; 4 whole cloves; a small bunch of fresh thyme, leaves chopped; 5 garlic cloves, 4 crushed 1 reserved; 1 scotch bonnet pepper, de-seeded and chopped; 4 aubergines, cut into chunks; salt and pepper; juice of 1 lime, to serve; 1 litre/1¾ pints water

Goat Curry

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
3 hr

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

‘Colombo’ is a special mixture of Indian spices used for making a curry dish in the French Antilles. It was brought to the island originally in the nineteenth century from Sri Lanka. The spices used in colombo powder vary but it is basically a kind of garam masala. Use your favourite curry powder if you can’t find colombo. In Jamaica, where ‘curried goat’ is a daily favourite, the method is similar: just leave out the aubergines and cloves.

Ingredients

Americas
Guadeloupe
Main course
Gluten-free
Caribbean

Ingredients

Method