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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.

210 minHardServes 4620 cal/serving

TrinidadianDinnerStovetopStandardHigh FiberHigh ProteinDairy-FreeAlcohol-Free

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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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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).

  7. 7

    Serve the curried goat and potatoes wrapped in warm roti.

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Questions

How much time should I plan for Roti with Curried Goat?

As written, 210 minutes: 90 of prep and 120 of cooking. The longest single stretch is the hands-off wait in step 1, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

What internal temperature should Roti with Curried Goat reach?

For Roti with Curried Goat, the target internal temperature is 160 F (about 70 C), given in step 5. A probe thermometer removes the guesswork.

What can I use instead of allspice in Roti with Curried Goat?

The entry for Roti with Curried Goat calls for 1 tsp ground allspice. In its place: Equal parts ground cinnamon, nutmeg and clove.

Can I make Roti with Curried Goat less spicy?

Yes. The heat in Roti with Curried Goat comes from 1 Scotch bonnet pepper (or habanero), seeded, minced. For a milder plate, remove the seeds and ribs from the hot pepper, or use half; nothing else in the method changes.

Can I make Roti with Curried Goat gluten-free?

Yes. The gluten in Roti with Curried Goat is 3 cups all-purpose flour (for roti). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Which part of Roti with Curried Goat can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of overnight, or about 8 hours: "Mix well, cover, and refrigerate at least 4 hours or overnight." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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