Roti with Curried Goat

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 sprigs fresh thyme sprigs, 6 roughly chopped scallions, 6 cloves 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.

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.

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.

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.

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.

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).

Serve the curried goat and potatoes wrapped in warm roti.