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Curry goat is a popular party dish in Jamaica and at a ?big dance? a local expert or ?specialist? is often brought in to cook it. It is considerably more mild than the equivalent dishes from the Indian subcontinent and is flavoured with a spice mix that is typical of Indo-Jamaican cooking and Scotch Bonnet Peppers; it is almost always served with rice and, in restaurants in North America and Great Britain, other typically Caribbean side dishes such as fried plantain may be served as an accompaniment. There are many variations on the dish that include using mutton when goat is not available or bulking it out with potatoes.