Name: Traditional Antiguan Curried Goat
Prep time: 20 min
Cook time: 150 min
Yield: 6
Cuisine: Antigua and Barbuda
Ingredients: 2 lbs goat meat (bone-in, cut into 1.5-inch cubes); 3 tablespoons vegetable oil; 1 large onion, finely chopped; 4 cloves garlic, minced; 1 inch ginger, grated; 1 Scotch bonnet pepper, whole (pierced) or finely minced (adjust to heat preference); 2 tablespoons green seasoning; 3 tablespoons Antiguan curry powder (or mild Madras curry powder); 1 teaspoon turmeric powder; 1 teaspoon dried thyme; 1 teaspoon ground allspice (pimento); 4 cups water or goat broth; 1 large carrot, sliced into rounds; 1 medium potato, peeled and cubed; 1 stalk celery, chopped; 1 green bell pepper, sliced; 1 tablespoon tomato paste; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1/4 cup chopped fresh cilantro or parsley (for garnish); *Green Seasoning Blend (if not pre-made):**; 1/2 cup fresh cilantro; 1/4 cup parsley; 2 scallions (green onions); 2 cloves garlic; 1/2 inch ginger; 2 tablespoons water (blend to a paste)

Curried Goat Antigua and Barbuda

Goat meat slow-cooked in curry spices, served with rice or roti.

Antigua and Barbuda curry

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