Asun (Spicy Smoky Goat Meat)
Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)
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Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)
Jamaican curry sits in its own corner of the global curry map: heavier on turmeric and allspice than Indian Madras…
Mauritian cuisine is a layered conversation between Indian, African, Chinese and French traditions, and cari poulet is…
In many Caribbean stew dishes there is an initial step of burning sugar in oil which is used to brown the meat in
Onion is softened in oil; garlic, ginger and curry powder bloom
A bright and spicy Sri Lankan-inspired curry with a curry-house spin, featuring aromatic spices, coconut, and fresh curry leaves
A deep, brick-yellow gravy stained with turmeric and allspice (called pimento in Jamaica, confusingly, nothing to do…
Chicken pieces simmer with onion, thyme, curry powder, salt and bay until tender; the cooking stock becomes the rice's liquid
Madrasi masala paste represents the very hot end of British-Indian curry pastes
Yellow split peas (chana dal) simmer with onion, turmeric and tomato until very soft
A simple flour-water-oil dough rests for 1 hour (gluten relaxes; will roll paper-thin)
Lamb chunks are braised gently with turmeric, ginger-garlic paste and a small handful of whole spices until tender
The Burmese fish cakes that arrive at lahpet-thoke salad tables and street snack stalls alike, bright with lime and curry leaf
Cari ourite is the dish that turns up at every Mauritian fisherman's Sunday lunch, and at every Creole restaurant on the south coast
Tandoori masala paste is unique: it's designed to be diluted with yogurt to create a marinade for the tandoor clay oven or modern broiler
Trinidadian curry goat sits in a quiet rivalry with Jamaican curry goat, but the two are different dishes