Colombo de cabri guyanais

Name: Colombo de cabri guyanais
Total time: 180 min
Yield: Serves 6
Cuisine: French Guiana
Ingredients: 1.2 kg (2.6 lb) kid goat shoulder (goat); 3 tablespoons colombo curry powder; 2 potatoes; 2 eggplants; 2 onions; 5 garlic cloves; 1 lime; 1 Caribbean seasoning pepper (piment végétarien); 2 tablespoons oil

French Guiana goat curry

⏱ 180 minServes 6Medium430 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1.2 kg (2.6 lb)kid goat shouldergoat
3 tbspcolombo curry powder
2potatoes
2eggplants
2onions
5 clovesgarlic
1lime
1mild seasoning peppers
2 tbspoil

1.2 kg (2.6 lb) kid goat shoulder goat
3 tbsp colombo curry powder
2 potatoes
2 eggplants
2 onions
5 cloves garlic
1 lime
1 mild seasoning peppers
2 tbsp oil

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cast-iron Dutch oven (30 cm / 12 in)

1 bowl (3 L / 3 qt)

1 wooden spoon (30 cm / 12 in)

1 paring knife

03 — Method

Cut the goat into pieces and marinate for 1 hour with the crushed garlic, lime juice, a spoonful of colombo powder, salt and pepper.
Heat the oil in the Dutch oven and brown the drained goat on all sides, then set aside while you make the flavor base.
Soften the sliced onions in the pot, add the rest of the colombo powder and stir for 2 minutes so the spices release their aroma without burning.
Return the meat to the pot, add hot water to cover and the whole seasoning pepper, then cover and simmer gently for 1 hour until it starts to get tender.
Add the potatoes and eggplant cut into large cubes and cook covered for 40 more minutes until the vegetables are soft and the sauce has thickened.
Remove the chili, adjust the seasoning and serve the goat colombo hot with Creole rice and a squeeze of lime.