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Restaurants›Island Foods Express›Curry Goat Roti Boneless Recipe

Curry Goat Roti Boneless Recipe

Name: Island Foods Express Curry Goat Roti Boneless Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 lbs boneless goat meat, cut into 1–1.5 inch cubes; 3 tbs vegetable oil; 1 cup yellow onion, chopped; 4 cloves garlic cloves, minced; 1 tbs fresh ginger, grated; 3 stalks scallions (green onions), sliced; 1 ea scotch bonnet or habanero pepper, seeded and finely chopped; 2 tbs tomato paste; 2 cups water or beef/chicken stock; 1 tbs Lime or lemon juice; 1 tsp brown sugar; 1 tsp thyme (dried or fresh); 1 tsp allspice (pimento) ground; 2 tbs curry powder (Caribbean style if available); 1 tsp ground coriander; 1 tsp ground cumin; 1.5 tsp salt; 0.5 tsp freshly ground black pepper; 2 cups potatoes, peeled and cut into 1-inch cubes (optional); 3 cups all-purpose flour; 1 tsp salt; 2 tbs vegetable oil or melted butter (for dough); 1 cup warm water (approx. to form dough); 3 tbs vegetable oil or ghee (for cooking); 0.25 cups fresh cilantro, chopped; 2 ea lime or lemon wedges

Inspired by Island Foods Express

Time2h 30m

Serves4

Make Curry Goat Roti Boneless Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the Curry Goat

2 lbs boneless goat meat, cut into 1–1.5 inch cubes

3 tbs Tuscany sunflower oil

1 cup yellow onion, chopped

4 cloves Garlic cloves, minced

1 tbs Fresh ginger, grated

3 stalks scallions (green onions), sliced

1 ea scotch bonnet or habanero pepper, seeded and finely chopped

2 tbs tomato paste

2 cups water or beef/chicken stock

1 tbs Lime or lemon juice

1 tsp Brown sugar

1 tsp thyme (dried or fresh)

1 tsp allspice (pimento) ground

2 tbs curry powder (Caribbean style if available)

1 tsp Ground coriander

1 tsp Ground cumin

1 1/2 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

2 cups potatoes, peeled and cut into 1-inch cubes (optional)

For the Roti (Dhalpuri-style or Simple Paratha-style)

3 cups 00 bread flour

1 tsp Celtic sea salt

2 tbs vegetable oil or melted butter (for dough)

1 cup warm water (approx. to form dough)

3 tbs vegetable oil or ghee (for cooking)

Garnish / Serving

1/4 cups Fresh cilantro, chopped

2 ea lime or lemon wedges

Method

For the Curry Goat

Prep and marinate

Rinse and pat the goat cubes dry. In a large bowl, combine goat with 1 tablespoon of the curry powder, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well, cover, and let marinate for at least 30 minutes or up to 2 hours in the refrigerator.

Sauté aromatics

Heat 3 tablespoons vegetable oil in a heavy Dutch oven or large deep skillet over medium-high heat. Add chopped onion and cook 4–5 minutes until translucent. Add minced garlic, grated ginger, sliced scallions, and chopped scotch bonnet; sauté 1–2 minutes until fragrant.

Brown the goat

Increase heat to high. Add the marinated goat pieces in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes. Browning builds flavor; scrape up browned bits as you go.

Build the curry

Lower heat to medium. Stir in the tomato paste and cook 1 minute. Add remaining curry powder, thyme, allspice, ground coriander, ground cumin, brown sugar, remaining salt and pepper. Stir to coat the meat and toast the spices 1–2 minutes.

Deglaze and simmer

Pour in 2 cups water or stock, scrape up any browned bits from the bottom, and bring to a gentle simmer. Reduce heat to low, cover partially with a lid, and simmer gently for 60–75 minutes, stirring occasionally, until goat is fork-tender. If using potatoes, add them after 30–35 minutes of simmering so they cook through but do not disintegrate.

Adjust seasoning and finish

When meat is tender and sauce has thickened to a gravy consistency, taste and adjust salt, pepper, and heat. If sauce is too thin, simmer uncovered on medium-low for 5–10 minutes to reduce. Finish with a tablespoon of oil or butter if desired for shine. Remove from heat and let rest 10 minutes before serving.

For the Roti

Make the dough

In a large bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt. Stir in 2 tablespoons oil. Gradually add about 3/4 to 1 cup warm water, mixing until a soft, slightly tacky dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour. Cover with a damp towel and rest 20–30 minutes.

Divide and shape

Divide dough into 8 equal pieces (for 8 rotis). Roll each piece into a ball, then flatten slightly. On a lightly floured surface, roll or stretch each ball into a thin round about 7–9 inches in diameter. If making layered paratha-style rotis, brush lightly with oil, fold or roll to create layers, then roll out again to desired size.

Cook the rotis

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Cook each roti for 1–2 minutes on the first side until bubbles form and light brown spots appear, then flip and cook another 1–2 minutes. Brush or smear a little oil or ghee on the cooked surface and press with a spatula to encourage browning and flakiness. Repeat for all rotis and keep warm wrapped in a clean towel.

Assembly and serving

Spoon a generous portion of curry goat (with some gravy and potatoes if used) onto a warm roti. Sprinkle chopped cilantro on top and serve with lime or lemon wedges on the side. Serve immediately while rotis are warm and curry is hot.