Name: Traditional Antiguan Goat Curry
Prep time: 20 min
Cook time: 120 min
Yield: 4
Cuisine: Antigua and Barbuda
Ingredients: 2 pounds goat meat, cut into 1.5-inch pieces (with bone); 1 large onion, finely chopped; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 Scotch bonnet peppers, whole (or 1 jalapeño, slit, for less heat); 1/2 cup green seasoning (Antiguan herb blend or a mix of chopped thyme, scallions, parsley, and celery leaves); 2 tablespoons curry powder (mild or medium); 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground allspice (pimento); 1/4 cup vegetable oil; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 1 tablespoon brown sugar; 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 4 cups water; 1 large potato, peeled and cut into chunks (optional, for thickening); 1 cup coconut milk (optional, for a richer sauce)

Antiguan Goat Curry Antigua and Barbuda

Tender goat slow-cooked in a rich, spiced curry sauce, a hearty main dish.

Antigua and Barbuda meat

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