Roti with Curried Goat
Tender braised goat steeped in a deeply aromatic curry of Scotch bonnet, allspice, and warm spices, served wrapped in soft homemade roti. Plan ahead: marinate the goat for at least 4 hours.
Ingredients
- 2 lbs bone-in goat shoulder or leg pieces, cut into 2-inch pieces
- 3 tbsp Caribbean curry powder
- 1 tsp ground allspice
- 6 fresh thyme sprigs
- 6 scallions, roughly chopped
- 6 garlic cloves, smashed
- 1 Scotch bonnet pepper (or habanero), seeded, minced
- 1 tsp salt (for marinade)
- 3 tbsp vegetable oil
- 1 yellow onion, diced
- 2 plum tomatoes, diced
- 2 cups beef or chicken broth
- 2 russet potatoes, peeled, cubed
- 3 cups all-purpose flour (for roti)
- 2 tsp baking powder
- 1/2 tsp salt (for roti)
- 1 cup warm water (for roti dough)
- 4 tbsp vegetable oil (for roti cooking)
Instructions
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1
Marinate the goat: in a large bowl combine 2 lbs cut into 2-inch pieces bone-in goat shoulder or leg pieces with half the 3 tbsp Caribbean curry powder, 1 tsp ground allspice, 6 fresh thyme sprigs, 6 roughly chopped scallions, 6 smashed garlic cloves, 1 seeded, minced Scotch bonnet pepper (or habanero), and 1 tsp salt (for marinade). Mix well, cover, and refrigerate at least 4 hours or overnight.
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2
Make the roti dough: combine 3 cups all-purpose flour (for roti), 2 tsp baking powder, and 1/2 tsp salt (for roti). Add 1 cup warm water (for roti dough) and mix to a smooth, soft dough. Cover and rest 30 minutes.
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3
Brown the goat: heat 3 tbsp vegetable oil in a heavy-bottomed pot over high heat. Remove the marinade aromatics from the goat and sear the pieces in batches until browned on all sides, about 4 minutes per side. Set aside.
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4
In the same pot over medium heat, cook 1 diced yellow onion until softened, 4 minutes. Add remaining Caribbean curry powder and cook 1 minute. Add 2 diced plum tomatoes and cook 3 minutes. Return the goat to the pot.
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5
Add 2 cups beef or chicken broth and enough water to almost cover the meat. Bring to a boil, reduce to a low simmer, cover, and cook 1 hour. Add 2 peeled, cubed russet potatoes and continue cooking 30 minutes until the goat is fork-tender and potatoes are cooked through. The internal temperature of the goat meat should reach 160F.
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6
While the curry finishes, divide the roti dough into balls (4 for standard batch). Roll each ball thinly on a floured surface. Cook each roti on a dry hot skillet 1-2 minutes per side until lightly charred spots appear. Brush with 4 tbsp vegetable oil (for roti cooking).
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7
Serve the curried goat and potatoes wrapped in warm roti.