Entree: Antigua and Barbuda – National Cuisine – Curry Goat (A slow-braised Caribbean goat stew seasoned with curry, thyme, and Scotch bonnet pepper)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Additional 1 hr

Total 3 hrs

Ingredients

- 2 lb (900 g) goat shoulder or leg, cut into 1–1.5 inch pieces, trimmed of excess fat
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (16 g) Caribbean curry powder
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 garlic cloves, minced
- 1 tbsp (15 g) grated fresh ginger
- 2 scallions (green onions), chopped
- 1 Scotch bonnet pepper, seeded and finely chopped (use less for milder heat)
- 2 tsp (4 g) fresh thyme leaves or 2 sprigs thyme
- 1 tsp (4 g) ground allspice
- 1 tbsp (15 g) tomato paste
- 2 cups (480 ml) water or beef stock
- 1 cup (240 ml) coconut milk (optional for a creamier sauce)
- 2 medium potatoes, peeled and cut into large chunks (about 12 oz / 340 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- Juice of 1 lime (about 1 tbsp / 15 ml)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. In a large bowl, combine the goat pieces with 1 tbsp curry powder, garlic, ginger, scallions, half the thyme, lime juice, 1 tsp salt, and black pepper. Toss to coat, cover, and marinate in the refrigerator for at least 1 hour or up to overnight.
2. Heat the vegetable oil in a heavy Dutch oven or large pot over medium-high heat. Add the remaining 1 tbsp curry powder and toast for 30 seconds to bloom the spice, then add the marinated goat pieces in batches and brown on all sides, about 6–8 minutes per batch. Remove browned pieces and set aside.
3. In the same pot, add the chopped onion and Scotch bonnet pepper and sauté until softened, about 4–5 minutes. Stir in the tomato paste, ground allspice, and remaining thyme and cook 1–2 minutes.
4. Return all goat pieces to the pot, add the water or stock and bring to a boil. Reduce heat to low, cover partially, and simmer gently for 1.5–2 hours, or until the meat is fork-tender. Skim any excess fat or foam as needed.
5. Add the potato chunks and coconut milk if using, then continue to simmer uncovered for 20–30 minutes until the potatoes are cooked and the sauce has thickened. Adjust seasoning with additional salt and pepper.
6. Stir in the chopped cilantro or parsley just before serving. Serve hot with steamed rice, peas and rice, or Caribbean-style dumplings.