Entree: Antigua and Barbuda – Northern Culinary Region – Curry Goat (Slow-simmered goat meat in Caribbean curry spices and aromatics)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Total 2 hrs 30 min

Ingredients

- 3 lb (1.36 kg) goat shoulder or leg, cut into 1 to 1.5-inch pieces
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 2 tbsp (14 g) West Indian curry powder
- 1 tsp (5 ml) ground allspice (pimento)
- 1 large onion, chopped, approx. 8 oz (225 g)
- 4 cloves garlic, minced
- 3 scallions, chopped
- 1 scotch bonnet pepper, left whole or seeded and chopped for less heat
- 1 tbsp (15 ml) fresh thyme leaves
- 1 tbsp (15 ml) tomato paste
- 2 cups (480 ml) water or beef stock
- 2 medium potatoes, peeled and cut into large chunks, approx. 1 lb (450 g)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) brown sugar (optional)
- 1 tbsp (15 ml) lime juice or white vinegar
- 2 tbsp (30 ml) chopped fresh cilantro or additional scallions for garnish (optional)

Instructions

1. In a large bowl, combine the goat pieces with 1 tbsp (7 g) curry powder, half the allspice, 1/2 tsp (2.5 g) salt, and 1 tbsp (15 ml) oil; toss and let marinate 30 minutes to 2 hours in the refrigerator.
2. Heat the remaining oil in a heavy Dutch oven over medium-high heat. Add the marinated goat in batches and brown on all sides, about 5–7 minutes per batch; remove and set aside.
3. Reduce heat to medium, add the onion, garlic, and scallions and sauté until softened, about 4–5 minutes. Stir in the remaining 1 tbsp (7 g) curry powder, the remaining allspice, thyme, and tomato paste and cook 1–2 minutes until fragrant.
4. Return the browned goat to the pot, add the whole scotch bonnet pepper, brown sugar if using, and pour in 2 cups (480 ml) water or stock to just cover the meat. Bring to a simmer.
5. Cover, reduce heat to low, and simmer gently for 1.5–2 hours, stirring occasionally, until the goat is nearly tender. Add additional water in small amounts if the sauce reduces too much.
6. Add the potato chunks, season with remaining salt and pepper, and continue to simmer, uncovered, another 25–35 minutes until both potatoes and meat are fork-tender and the sauce is thickened.
7. Stir in lime juice, adjust seasoning to taste, remove the scotch bonnet pepper before serving if left whole, and garnish with chopped cilantro or extra scallions.
8. Serve hot with steamed rice, roti, or traditional Caribbean sides.