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Colombo de Martinique
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.
prep time
15 minutes
cook time
85 minutes
Total Time:
100 minutes
Serves:
4
Rating: 
Tags : CurryLamb RecipesMartinique Recipes
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.
Serve hot, accompanied by plain rice.
