Traduction de cette recette dans votre langue... La page sera rafraîchie automatiquement.
Caril de Cabrito
A rich and flavorful goat curry, slow-cooked with aromatic spices, tomatoes, and often a touch of coconut milk, reflecting the blend of African and Portuguese influences in Mozambican cuisine.
🧂 Ingrédients
- 800 g Goat meat(cut into 2-inch pieces)
- 2 large Onions(finely chopped)
- 4 cloves Garlic(minced)
- 1 tbsp Ginger(grated)
- 2 medium Tomatoes(ripe, grated or finely chopped)
- 2 tbsp Curry powder
- 1 tsp Paprika
- 1 tsp Cumin powder
- 0.5 tsp Turmeric powder
- 2 Bay leaves
- 200 ml Coconut milk(full fat)
- 3 tbsp Vegetable oil
- Salt(to taste)
- Black pepper(freshly ground, to taste)
- 1 Optional: Piri-piri chili(finely chopped, for heat)
👨🍳 Instructions
- 1
Season the goat meat generously with salt and black pepper.
- 2
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the goat meat in batches, ensuring not to overcrowd the pot. Remove the browned meat and set aside.
- 3
Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 4
Stir in the curry powder, paprika, cumin, and turmeric. Cook for about 1 minute, stirring constantly, until the spices are fragrant.
- 5
Add the grated tomatoes and cook for 2-3 minutes, stirring to incorporate them into the spice mixture.
- 6
Return the browned goat meat to the pot. Add the bay leaves. Pour in the coconut milk and enough water to almost cover the meat (about 1-1.5 cups). If using, add the chopped piri-piri chili.
- 7
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently for at least 1 hour and 15 minutes, or until the goat meat is tender. Stir occasionally, adding more water if the curry becomes too dry.
- 8
Once the meat is tender, remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. If the sauce is too thin, you can simmer it uncovered for a few more minutes to thicken.
- 9
Serve hot, traditionally accompanied by xima (maize porridge) or rice.
💡 Conseils de pro
- ✓For extra tenderness, you can marinate the goat meat in a mixture of yogurt, garlic, and ginger for a few hours or overnight before cooking.
- ✓Adjust the amount of piri-piri chili to your preferred level of spiciness.
- ✓If goat meat is unavailable, lamb or beef can be used as substitutes, though cooking times may vary.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add cubed potatoes or sweet potatoes to the curry during the last 30-40 minutes of cooking.
- For a richer flavor, a tablespoon of tomato paste can be added with the tomatoes.