This dish may be reserved for special occasions such as weddings or other important events such as birthday parties. My father, in particular, enjoys a good Goat curry and whenever he is celebrating his birthday my mother would make a special effort to ensure she acquires the best pieces of goat meat to be used when making the dish.
Origins
Mutton curry was first prepared in earthen, clay pots that were slowly cooked over the fire and using a variety of different spices in order to add flavour to the pot. mutton curry is usually served in the valley of Kashmiri which is part of the subcontinent of India. Both Muslims and Hindus enjoy this finger-licking cuisine. The goat is the preferred meat of choice for Hindus because they do not eat beef and for Muslims, because they do not eat pork.
In the eastern regions of India in the state of Odisha, mutton curry is made using ‘Khasi’ Goat which is a term used for a young male, castrated goat.
In the west, in Bengal, mutton curry is made with less juice and more gravy and uses the ancient method of having the meat slowly cooked and sauteed. It did not contain as many spices as would your usual regular mutton curry since the chefs had to take into consideration the delicate palates of the British citizens.
This curry is mostly prepared using English spices such as pepper, bay leaves, cloves, nutmeg, cinnamon, and Indian condiments such as chilies, cumin, coriander, turmeric, ginger, garlic, etc.
Railway Mutton Curry
This is a British colonial dish that was served on long-distance trains. This version of mutton curry is made by using a coconut milk base.
This dish was most likely, given the historical circumstances, brought by the East Indian indentured labourers who came to Guyana during the 1800s. It has also been spread throughout the Caribbean and is a beloved cuisine.
Fun Facts: In Burmese cuisine, goat curry, is called Seittha.
In Indonesia, the dish is called Kari Kambing.
How To Make Goat Curry (Guyanese Style)
Ingredients
- 3 lbs of goat meat
- juice of 1 lime
- 5 cloves garlic, crushed
- ½ tsp diced wiri-wiri pepper
- 1/4 cup curry
- 1 tsp garam masala
- 1 tsp cumin
- 2 tbsp green seasoning
- ¼ cup water
- 1 bay leaf
- 3 tbsp oil
- Chopped scallion
Preparation
- Wash your meat by soaking it in water mixed with 1 tsp lime, 1 tsp salt, and a handful of flour. Let this sit for 45 minutes.
- Rinse and pat dry. Use your knife to pull off any strands of meat that may make consumption less desirable.
- Add all dry spices to the meat and allow it to sit overnight.
- Make a curry paste by using curry powder, onion, garlic, pepper and thyme with some water.
- Place chopped scallion, cumin, and garam masala into the paste mixture.
- Add your bay leaf to some oil and stir, this gives your curry an enticing scent to your senses.
- Throw your meat into the mixture and bounjay for 20 to 25 minutes (if you are not using a pressure cooker for your meat), otherwise, leave for 2 to 3 hours until your meat becomes tender.
- After your long, but not in any way wasted, process you can serve your goat curry with roti or steamed/boiled rice.
Photo showing goat curry after preparation. Photo Source: https://www.flickr.com/photos/glenmaclarty/6277708945
Culinary Tip- Since goat meat is tougher than that chicken, duck, or beef it has to cook for longer so that it becomes more tender.
How To Make Mutton Curry (Lamb Curry)
Ingredients
- 1 kilograms mutton
- 1 teaspoon garlic
- 1 teaspoon cumin powder
- salt as required
- 1 teaspoon garam masala powder
- 1/4 cup ghee
- 2 bay leaf
- 2 black cardamom
- 2 teaspoon turmeric
- 1 cup chopped onion
- 2 teaspoon ginger
- 3 teaspoon coriander powder
- 1 teaspoon black pepper
- 1/4 cup mustard oil
- 1 inches cinnamon
- 4 clove
Preparation
- Wash the chunks of mutton under running water. Set aside for it to be drained. Add mustard oil, clove, and ginger paste to water and allow to dry. With your hands, thoroughly combine the spices into the meat. Leave to marinate for a minimum of two hours.
- Now heat a pan with a thick bottom such as your karahi. Ensure that it has a tight lid. Add ghee and oil. The whole spices should be added when it begins to smoke. Put a dash of sugar in. It gives the mutton a rich, brown colour.
- 3. Cook the onions, chopped, for 10 minutes on low heat. Add a dash of salt to the recipe ( This speeds up the onion’s cooking process). Reduce the heat when the onions become translucent, then watch them until they turn pink. Stir in the turmeric well. (Turmeric can be added at a later time if you choose, however putting it at the beginning of the dish helps you get rid of the raw spice smell.)
- Add the marinated mutton, ginger, and garlic paste, and simmer for 5-7 minutes while frequently stirring over high heat. The mutton can now be pressure cooked. To determine whether the mutton is done, you must open the lid after three whistles. Water should not be added while pressure cooking. As stated below, you can also slow cook. Culinary Tip: Use of store-bought ginger-garlic paste is not advised because it contains a lot of preservatives and alters the flavor of the mutton.
- Put the lid on, turn down the heat, and let it simmer. Add the coriander, cumin, and black pepper when the mutton is almost done, and stir thoroughly.
- Garnish and service while hot with roti, or steamed/boiled rice.
Mutton Curry with Rice. Photo Source: https://commons.wikimedia.org/wiki/File:Mutton_Curry_with_Rice.jpg
Two popular restaurants in which you can purchase goat, or mutton curry (or both) in Guyana include:
Shanta`s Puri Shop
Photo of Shanta’s Puri Shop. Photo Source: https://www.findyello.com/guyana/shantas-the-puri-shop/profile/
Phone: 226- 4365
Location: 225 Camp St, Georgetown
Facebook: https://www.facebook.com/shantaspurishop/
Maharaja Palace Restaurant
Photo of Maharaja Palace Restaurant. Photo Source: https://www.guyanatimesinternational.com/maharaja-palace-restaurant-officially-opens-in-georgetown/
Phone: 219 – 4346
Location: 207 Sherriff St, Georgetown
Facebook: https://www.facebook.com/TheMaharajaPalaceRestaurant/
References:
- https://www.archanaskitchen.com/railway-mutton-curry-recipe#:~:text=10557%20ratings.-,Railway%20Mutton%20Curry%20was%20developed%20by%20the%20chefs%20of%20the,Railway%20during%20pre%2Dindependence%20era.
- https://en.wikipedia.org/wiki/Mutton_curry
- https://en.wikipedia.org/wiki/Goat_curry
- https://www.alicaspepperpot.com/guyanese-style-goat-curry/
- https://recipes.timesofindia.com/recipes/mutton-curry/rs54407258.cms
