Entree: Antigua and Barbuda – Central Culinary Region – Curry Goat

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Additional 30 min

Total 2 hrs

Ingredients

- 2 lb (907 g) goat shoulder or leg, bone-in and cut into 1–1.5 inch pieces
- 2 tbsp (16 g) Caribbean curry powder (mild to medium)
- 1 tsp (5 g) turmeric (optional, for color)
- 1 tsp (5 g) salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped — about 1.5 cups (200 g)
- 3 garlic cloves, minced — about 1 tbsp (9 g)
- 1-inch piece fresh ginger, grated — about 1 tbsp (6 g)
- 1 Scotch bonnet pepper, left whole or slit (remove seeds to reduce heat) — or habanero as substitute
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 medium potatoes, peeled and cut into large chunks — about 1 lb (450 g)
- 1 cup (240 ml) low-sodium beef or chicken stock
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) brown sugar or cane sugar
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 2 green onions (scallions), sliced — about 2 tbsp (12 g)
- 1/4 cup (6 g) chopped fresh cilantro (optional, for garnish)

Instructions

1. Toss the goat pieces with the curry powder, turmeric, salt, and black pepper, rubbing the spices into the meat; let sit 20–30 minutes (or refrigerate covered for up to 4 hours) to marinate. Heat oil in a heavy pot over medium-high heat, brown the goat in batches to develop color, remove and set aside, then sauté the onion until translucent, add garlic and ginger and cook 1 minute, stir in tomato paste and brown briefly, return the goat to the pot, add thyme, Scotch bonnet (whole or slit), potatoes, stock, coconut milk, and brown sugar, bring to a gentle simmer.
2. Reduce heat to low, cover and simmer gently until goat is tender and sauce has reduced and thickened, about 1.5–2 hours (longer for tougher cuts), stirring occasionally and adjusting liquid as needed. Finish with lime juice and sliced green onions, adjust seasoning with salt, and garnish with cilantro if using; serve hot with steamed rice, roti, or fried plantains.