The Réunionese Cabri Massalé is an iconic dish of Réunion cuisine. It has its origins in India, brought by Indian laborers who came to the island after the abolition of slavery. The term „cabri“ refers to goat meat, though it can also mean kid (young goat), and the term „massalé“ is derived from the Tamil word „masala,“ meaning a blend of spices.
Ingredients (4 people):
- 1 kg of goat meat
- 3 onions
- 3 cloves of garlic
- 3 tomatoes
- 1 small root of ginger (or powder)
- 10 caloupilé leaves
- 1 sprig of thyme
- 1 teaspoon of turmeric
- 1 tablespoon of massalé
- 3 tablespoons of oil
- Salt, pepper, parsley
- Served with rice or potatoes
- For 100 g / 100 ml: 187 kcal
Preparation:
Time needed: 45 minutes.
1. Preparation of your main ingredient: goat meat Cut the goat meat into medium-sized pieces.
2. Peel the onion, garlic and ginger. Slice the onion. Then, crush the garlic and ginger until you get a paste.
3. Crush the tomatoes. For simplicity, do not hesitate to get already crushed tomatoes.
4. In a casserole dish, brown the pieces of kid in the oil, until browned. Do not hesitate to stir constantly for even cooking.
5. Add the onion, the garlic and ginger paste, the sprig of thyme and the caloupilé leaves.
6. Cover and cook over low heat for about ten minutes Add the tomatoes and continue cooking over medium heat for 5 minutes
7. Add the massalé, turmeric, salt and pepper. For the doses, do not hesitate to add more or less according to your tastes andthose of your guests.
8. Finish cooking the Cabri Massalé Mix well, stir for 5 minutes. Moisten with water and simmer over low heat for 45 minutes.
Utensils:
- Cutting board
- Knife
- Mortar and pestle or blender
- Cast iron pot or Dutch oven
- Wooden spoon
- Bowl for marinating
- Strainer
- Measuring spoons
