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Bizzys Curry Goat BUY NOW BUY NOW with rice meal
is a classic and beloved dish in Antigua and Barbuda, representing a key part of Caribbean cuisine. It’s rich in flavour, tender, and packed with the vibrant spices that define the region’s culinary traditions. The dish involves slow-cooking goat meat with a mix of aromatic seasonings, resulting in a savoury, hearty curry that pairs wonderfully with rice, roti, or fried dumplings.
Key Ingredients:
- Goat Meat: The goat is the primary protein in this dish. It’s typically used with bone-in cuts, such as the shoulder or leg, to ensure tenderness and flavour. Goat meat has a distinct taste, slightly gamey but rich and succulent when cooked properly.
- Curry Powder: A blend of spices, often including turmeric, cumin, coriander, and sometimes allspice, is used to season the meat. Antiguan curry powder provides a warm, earthy flavour and imparts a golden yellow hue to the dish.
- Garlic and Ginger: These ingredients add depth and aromatic intensity to the curry, infusing the dish with a savoury heat.
- Onions and Tomatoes: Sautéed onions form the base of the curry sauce, while tomatoes (either fresh or paste) add acidity and sweetness, balancing the spices.
- Scotch Bonnet Peppers: A signature component in many Caribbean dishes, these fiery peppers provide intense heat, often with a fruity undertone, which gives the curry its bold kick. The level of spice can be adjusted based on personal preference.
- Thyme: A staple herb in Caribbean cooking, thyme adds a fresh, earthy note that complements the richness of the curry.
- Potatoes and Carrots (optional): Some variations of Antiguan curry goat include potatoes or carrots, which soak up the curry sauce and add extra texture and flavour.
- Coconut Milk (optional): While not always used, coconut milk is sometimes added to make the curry creamier and richer, helping to mellow the heat and spices.
Preparation:
- Marinate the Goat: The goat meat is typically marinated in a mixture of curry powder, salt, black pepper, garlic, thyme, and sometimes vinegar or lime juice to tenderize and flavour the meat. This step is crucial for infusing the meat with deep curry flavour and ensuring tenderness.
- Brown the Goat: After marinating, the goat meat is browned in oil in a large pot, which helps to lock in the flavours and develop a rich base for the curry sauce.
- Cook the Base: Onions, garlic, ginger, and scotch bonnet peppers are sautéed until soft and fragrant, creating the aromatic base for the curry. Curry powder is added to this mixture to release its full flavour.
- Simmer the Goat: The browned goat meat is then added back to the pot, along with water or broth to create a flavourful sauce. The curry is simmered for an extended period (often 1.5 to 2 hours), allowing the meat to become tender and fully absorb the spices. This slow cooking process breaks down the connective tissue, making the goat soft and juicy.
potatoes and carrots are added BUY NOW BUY NOW with rice meal
