Entree: Réunion – Cabri Massalé (Goat curry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Total 2 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) goat shoulder, bone-in, cut into 1–1.5 inch (2.5–3.8 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 2 medium (about 10 oz (280 g)) yellow onions, finely sliced
- 6 cloves (approx. 7/8 oz (25 g)) garlic, crushed
- 2 tbsp (30 g) fresh ginger, grated
- 2 medium (10 oz (280 g)) ripe tomatoes, chopped
- 1–2 fresh green chilies (scotch bonnet or bird’s-eye), slit (adjust to heat preference)
- 2 tbsp (30 ml) tamarind paste, diluted in 2 tbsp (30 ml) warm water
- 1 cup (240 ml) water or light stock (plus extra as needed)
- 2 bay leaves
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 tsp (6 g) sugar (optional, to balance acidity)
- Salt to taste (start with 1 tsp (6 g))
- Fresh cilantro or parsley for garnish

Massalé spice blend (to make about 2 tbsp (12 g)):
- 1 tbsp (6 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) fenugreek seeds
- 1/2 tsp (1 g) black peppercorns
- 4 whole cloves (approx. 0.035 oz (1 g))
- 3 green cardamom pods
- 1 small (about 1 inch (2.5 cm)) cinnamon stick
- 1/2 tsp (1.5 g) ground turmeric

Show original ingredient measurements

- 2 lb (900 g) goat shoulder, bone-in, cut into 1–1.5 inch (2.5–3.8 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 2 medium (about 10 oz / 280 g) yellow onions, finely sliced
- 6 cloves (approx. 25 g) garlic, crushed
- 2 tbsp (30 g) fresh ginger, grated
- 2 medium (10 oz / 280 g) ripe tomatoes, chopped
- 1–2 fresh green chilies (scotch bonnet or bird’s-eye), slit (adjust to heat preference)
- 2 tbsp (30 ml) tamarind paste, diluted in 2 tbsp (30 ml) warm water
- 1 cup (240 ml) water or light stock (plus extra as needed)
- 2 bay leaves
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 tsp (6 g) sugar (optional, to balance acidity)
- Salt to taste (start with 1 tsp / 6 g)
- Fresh cilantro or parsley for garnish

Massalé spice blend (to make about 2 tbsp / 12 g):
- 1 tbsp (6 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) fenugreek seeds
- 1/2 tsp (1 g) black peppercorns
- 4 whole cloves (approx. 1 g)
- 3 green cardamom pods
- 1 small (about 1 inch / 2.5 cm) cinnamon stick
- 1/2 tsp (1.5 g) ground turmeric

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Toast the massalé spices: in a dry skillet over medium heat, toast coriander, cumin, fenugreek, peppercorns, cloves, cardamom, and cinnamon until aromatic (2–3 minutes), shaking the pan so they don't burn. Remove from heat, let cool, then grind to a fine powder with the turmeric; set aside.
2. Pat the goat pieces dry and season lightly with salt. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high heat and brown the goat in batches until well caramelized on all sides; transfer browned pieces to a plate.
3. Add remaining 1 tbsp (15 ml) oil to the pot if needed. Reduce heat to medium, add sliced onions and cook, stirring, until soft and beginning to brown, about 8–10 minutes.
4. Stir in garlic, ginger, and slit chilies; cook 1–2 minutes until fragrant. Add the chopped tomatoes and cook until they break down and the mixture is thick, about 6–8 minutes.
5. Return the browned goat to the pot. Sprinkle in the ground massalé spice blend (about 2 tbsp (12 g)) and stir to coat the meat and vegetables, toasting briefly for 1 minute to release flavors.
6. Add the tamarind diluted in water, 1 cup (240 ml) water or stock, bay leaves, thyme, and sugar if using. Bring to a gentle simmer, cover partially, reduce heat to low, and cook until the goat is very tender, 1 1/2–2 hours, stirring occasionally and adding a splash of water if the sauce reduces too far.
7. Taste and adjust seasoning with salt and, if desired, a little extra tamarind or sugar to balance. If you prefer a thicker sauce, uncover and simmer 10–15 minutes to reduce.
8. Remove bay leaves and thyme sprigs. Garnish with chopped cilantro or parsley and serve hot with steamed rice or lentils.

1. Toast the massalé spices: in a dry skillet over medium heat, toast coriander, cumin, fenugreek, peppercorns, cloves, cardamom, and cinnamon until aromatic (2–3 minutes), shaking the pan so they don't burn. Remove from heat, let cool, then grind to a fine powder with the turmeric; set aside.
2. Pat the goat pieces dry and season lightly with salt. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high heat and brown the goat in batches until well caramelized on all sides; transfer browned pieces to a plate.
3. Add remaining 1 tbsp (15 ml) oil to the pot if needed. Reduce heat to medium, add sliced onions and cook, stirring, until soft and beginning to brown, about 8–10 minutes.
4. Stir in garlic, ginger, and slit chilies; cook 1–2 minutes until fragrant. Add the chopped tomatoes and cook until they break down and the mixture is thick, about 6–8 minutes.
5. Return the browned goat to the pot. Sprinkle in the ground massalé spice blend (about 2 tbsp / 12 g) and stir to coat the meat and vegetables, toasting briefly for 1 minute to release flavors.
6. Add the tamarind diluted in water, 1 cup (240 ml) water or stock, bay leaves, thyme, and sugar if using. Bring to a gentle simmer, cover partially, reduce heat to low, and cook until the goat is very tender, 1 1/2–2 hours, stirring occasionally and adding a splash of water if the sauce reduces too far.
7. Taste and adjust seasoning with salt and, if desired, a little extra tamarind or sugar to balance. If you prefer a thicker sauce, uncover and simmer 10–15 minutes to reduce.
8. Remove bay leaves and thyme sprigs. Garnish with chopped cilantro or parsley and serve hot with steamed rice or lentils.