Colombo de Martinique is a traditional Martinique recipe for a classic curry of goat or lamb shoulder and onions cooked in a coconut milk base flavoured with ginger and colombo powder. The full recipe is presented here and I hope you enjoy this classic Martinique version of: Colombo de Martinique.
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This is a classic curry from the Caribbean island of Martinique that's flavoured with the spice blend, colombo powder.
Ingredients:
1kg shoulder of goat (or lamb), cut into serving pieces
3 tbsp oil, for frying
2 onions, finely chopped
5 garlic cloves, chopped
2 tbsp fresh ginger, grated
2 tbsp poudre de colombo
1 tsp thyme leaves
300ml water
300ml coconut milk
1 scotch bonnet chilli
Method:
If using goat, place the meat in a bowl, squeeze over the juice of a lime, pour over 200ml water then rub the meat in the acidulated mixture and set aside for 1 hour. After this time drain the meat (but do not dry it).
Heat the oil in a pan. Add the goat and fry until browned all over then remove with a slotted spoon and set aside.
Add the onions, garlic and ginger to the oil in the pan and fry for 3 minutes. Now stir in the colombo powder and fry for 1 minute before returning the meat to the pan. Add the thyme leaves then pour over the water and coconut milk. Bring to a simmer, cover the pan and cook gently for 60 minute, or until the lamb is tender.
20 minutes before the end of cooking drop in the whole scotch bonnet chilli.
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