Experience the vibrant flavors of Antigua with this recipe for a warming goat and mutton curry, infused with aromatic spices. Served alongside a sweet and tangy banana chutney, this dish is a culinary journey to the Caribbean.
Thirty years ago, my mother-in-law embarked on a journey around the world that led her to Antigua, where she has resided ever since. During a recent visit, I was once again captivated by the island's culinary delights, particularly the fish and conch rotis, and the mouthwatering jerk chicken. I especially adore the masterful use of spices, with turmeric-stained curries infused with the aroma of allspice, coriander seeds, fenugreek, and cinnamon.
These curries tend to be mildly spicy and are served alongside generous portions of steaming rice and beans, perfect for soaking up their flavorful juices, along with chutneys crafted from local fruits. They bring a burst of sunny flavors to even the bleakest midwinter.Goat and mutton are celebrated throughout the Caribbean, and their richness mellows and sweetens with slow cooking, making them exceptional in this soothing and aromatic curry. To prepare this dish, begin by bringing the meat to room temperature and seasoning it generously. Heat a large casserole over high heat, add one and a half tablespoons of oil, and sear the meat in batches of two or three until it develops a beautiful golden crust on all sides. Add a little more oil with each new batch. Once browned, transfer the meat to a large bowl. Reduce the heat to medium, add the onions to the pan with a final tablespoon of oil (or a large knob of butter), and cook, stirring, for 10-12 minutes.Meanwhile, peel the ginger and turmeric roots and finely chop both, adding them to the onion pan. Stir well and season generously. Deseed the scotch bonnet and finely chop it, along with the garlic, then stir both into the onions, along with the cinnamon stick. In a separate small pan, gently toast the remaining spices for a minute, then grind them to a powder in a spice grinder (if you don't have one, tie the whole spices in a muslin bundle). Add the ground spices (or spice bag) to the onion mixture and stir to distribute them evenly. Return the meat to the pan, pour in enough cold water just to cover it, and bring it to a slow simmer. Allow the curry to cook gently for two to three hours, or until the meat is tender and easily falls apart. The flavors deepen over time, so consider making the curry in advance. Once cooled, skim off any excess fat and reheat gently. Adjust the seasoning as needed, adding more salt and pepper, and a squeeze of lime juice. Serve the curry with rice and beans, some steamed greens, and the banana chutney recipe below.To prepare the banana chutney, peel the bananas and dice them along with the dates, setting them aside. Heat a medium saucepan over medium heat and add the oil, followed by the chopped onion. If using, deseed and finely chop the scotch bonnet, and peel and finely chop the ginger. Add the ginger, half the chili, salt, turmeric, and curry powder to the pan, and sweat the onions, stirring frequently, for 12-14 minutes, until they become soft and aromatic. Add the bananas and dates to the pan, stir for a few minutes, then add the sugar and vinegar, and cook gently for 10 minutes, allowing the flavors to meld. Taste the chutney and adjust with the remaining chili, if desired, or add more sugar, salt, or vinegar to balance the flavors. Once the chutney is cooked, carefully decant it into a clean, sterilized jar while it's still warm. Seal the jar tightly and store it in the refrigerator, where it will keep for three to four weeks
ANTIGUA CARIBBEAN CURRY GOAT MEAT MUTTON BANANA CHUTNEY SPICES RECIPES
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