Goat de Chèvre (Pork Colombo Curry) is a traditional Sint Maarten recipe for a classic curry of pork and mango flavoured with the local version of Colombo curry powder. The full recipe is presented here and I hope you enjoy this classic Sint Maarten version of: Goat Colombo Curry (Colombo de Chèvre).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Colombos are the French-style curries made throughout the Francophone Caribbean (though Saint Martin has its own version of the spice blend). This is a version from the Island of Saint Martin, which is made on both the French side (Saint-Martin) and the Dutch side (Sint Maarten) of the island Saint Barthélemy. The serving of curry with mash (often potatoes but can also be plantains, tannia or taro) is a Saint Marten peculiarity, but odd as it sounds it's actually a pretty good combination.
As well as goat this curry is also made with lamb (Colombo d'Agneau) but the recipe is exactly the same. I'm specifying kid goat here to reduce the cooking time. But if you are using older goat meat then cook the goat for 30 minutes in lightly-salted water with 2 bay leaves to tenderize before using it to make this curry.
Ingredients:
600g boneless shoulder of kid goat, cubed
1 tsp ground turmeric
1 tsp ground ginger
1 tbsp Colombo curry powder
1 tsp ground cinnamon
2 tsp hot chilli pepper (habanero typically), minced
2 onions, peeled and thinly sliced
2 garlic cloves, crushed
1 tsp fresh thyme, finely chopped
3 bay leaves
50ml rum
1 chicken stock cube
1/2 semi-ripe mango, diced (optional)
Salt and freshly-ground black pepper, to taste
Olive oil, for frying
Method:
Place a large pot (a cast iron casserole/Dutch oven is good) over medium heat. Add a generous glug of oil and when the oil is hot add the goat then scatter over all the spices. Stir to combine then continue cooking, stirring frequently, until the meat is nicely browned all over.
Now add in the onions, garlic, thyme and bay leaves. Cook, stirring occasionally for about 3 minutes or until the onion is starting to soften. Now add in the rum, increase the heat slightly and cook until the liquid has evaporated.
Pour in 500ml of water then crumble in the stock cube. Bring to a boil, reduce to a simmer then cover the pan and cook for 45 minutes.
Add in the mango pieces about 10 minutes before the end of cooking.
Serve hot, accompanied by rice, mashed potatoes and/or rotis.
)
Click on the image, above to submit to Pinterest.