It’s curry goat and never goat curry. I’m lucky to have a goat cheese factory and goat farm not far from my father’s house in buurtschap ‘t Woold. De Brömmels makes a wild range of goat cheeses and sells goat meat from the freezer. For a small fee you can also take a walk with a goat. Towards the end of summer they sell pumpkins, fruit and home made jams and marmalades. I usually buy my goat meat from De Brömmels. This time the meat of a young male goat (boklam) was on offer. I ate quite a bit of goat (mbuzi) in Kenya and I still like the taste. My favourite dish though is the Jamaican spiced stew: curry goat.

Kenyan Mbuzi / Goat Curry

The method is quite similar to Jamaican curry goat. Typical Kenyan spices are cinnamon, nutmeg and glove being so close to the ancient spice trade routes. Also tamarind and coconut are notable differences.

Blend below 11 ingredients to make a marinade:

4 Medium sized tomatoes
3 Medium sized red onions
Ginger the size of half a thumb
4 Cloves of garlic
1/4 tsp Cinnamon powder
1/4 tsp Nutmeg powder
1/4 tsp clove powder
Pinch of dry basil leaves
Pinch of dry thyme leaves
3 tsp Celery salt
4 tsp Curry powder

Use half the marinade for the meat and keep overnight or at least 2 hours. Sear the meat in several batches in hot oil. Add the reserved marinate and cover with water. Simmer until the meat is tender. Add the sugar (I’d say this is optional), add coconut cream and simmer for 10 minutes. And finally the tamarind. Never add tamarind before the coconut is completely cooked because it will cause the cream to curdle.

The other ingredients

1 1/2 Large bay leaves
4 Tbs Vegetable oil
1 Kg Mbuzi meat with some bone
1 tsp Ukwaju / tamarind paste
1 tsp Sukari nguru / Jaggery – Substitute with honey, brown sugar, white sugar or a sweetener of your choice
1/2 Cup heavy coconut cream
Handful of dhania / coriander leaves