Trinidadian Curry Goat and Roti

10 hours 0 mins Prep Time

3 hours 0 mins Cook Time

Written By

Nadia Boachie

Curry goat is a flavourful, delicious and popular dish in Trinidad and other Caribbean countries like Jamaica. There are several ingredients and sauces for this curry recipe but it is so worth it. If you are having trouble locating some ingredients, try heading to Caribbean, African and Indians grocers near you. The curry goat is served with roti, which is a delicious, flaky unleavened flatbread. It is layers and layers of tender, flat and crispy fried dough. Roti goes extremely well with curries, so you can use it to sop up all that slow-cooked deliciousness. I recently discovered a whole load of Trinidadian recipes and they involve a little extra love and time but they are just so irresistible. Roti is often called 'Buss up Shut,' which literally means tattered shirt because of how the roti is served, squished up and crunched together, flaking, almost like a torn shirt. The curry and roti are a perfect example of how Indian, African and European influences have shaped Trinidad. The roti recipe is by Immaculate Bites and the goat curry recipe is by Cooking with Aria with very slight modifications. If you want to try your hand at homemade roti and curry, keep reading and check out this recipe.

Ingredients

Goat

4 pounds goat stew meat, cut into 1"-inch pieces
1/2 lemon or 1 lime
1/2 cup green seasoning (see below for recipe, can also be bought at a store that sells Caribbean foods)
1 tablespoon cilantro, finely chopped
3/4 white onion, small dice
2 tablespoons garlic, minced
1 habanero pepper, blended
1 tablespoon kosher salt
Freshly ground black paper, to taste

Green Seasoning

4 scallions
1 bunch thyme
2 bunches of cilantro
1 bunch parsley
12 garlic cloves
1 large white onion
1/2 Scotch bonnet chili pepper
1 stalk celery
6 pimento peppers
1 habanero pepper

Curry

4 tablespoons extra-virgin olive oil
1/4 white onion, sliced
2 1/2 tablespoons curry powder
2 teaspoons duck and goat curry powder
2 teaspoons amchar masala
2 tablespoons green seasoning (recipe above)
6 thyme sprigs
Salt, to taste
Bunch of cilantro, roughly chopped
1/2 teaspoon ground cumin

Roti

3 cups all-purpose flour
1 teaspoon sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 tablespoon ghee or neutral oil
1 1/4 cup warm water or slightly more
1/3 cup butter
1/4 cup ghee or neutral oil (for basting the roti)

Directions

Trinidadian Curry Goat

8 Steps

Step 1

Either cut the goat into 1"-inch pieces yourself or ask your butcher to cut it up for you when purchasing. Soak in the juices of 1/2 lemon or lime and rinse with water.
Step 2

Season the meat with 1/2 cup of green seasoning, cilantro, onion, garlic, habanero pepper, salt and pepper. Refrigerate for a minimum of 8 hours and up to 24 hours.
Step 3

Combine curry powder, duck and goat curry power, amchar masala and 2 tablespoons of green seasoning -- this is your curry mixture.
Step 4

Heat oil in a heavy-bottomed pan, add your quarter onion sliced, and cook until soft and browning. Add curry mixture to the hot oil and cook for 3-5 minutes.
Step 5

Add goat meat and thyme sprigs, as well as any reserve liquid from marinating bowl to pan. Cook until goat is browned and releases liquid. About 20 minutes. Taste for salt and adjust seasoning.
Step 6

Add about 4 cups of water to the goat, reduce the heat and simmer gently for about 1 to 1 1/2 hours to tenderize the meat.
Step 7

If the meat is not tender enough or the liquid is evaporating too quickly add more water and continue cooking.
Step 8

Before taking your curry off the heat, toss in chopped cilantro and cumin

Roti

14 Steps

Step 1

In a large bowl mix together flour, sugar, baking powder and salt.
Step 2

Make a well in the middle of the flower mixture and then add oil, followed by warm water. Knead dough for 30 seconds to 1 minute to form soft and sticky dough.
Step 3

Divide dough into 6 equal pieces. Set aside and let rest for 15-30 minutes.
Step 4

The resting of the dough helps to relax the gluten and make it not only easier to work with, but also produces tender paratha.
Step 5

Place the 6 dough pieces on a heavily floured surface and roll out each dough ball into a circle. (They do not have to be perfect circles.)
Step 6

Using your fingers or a knife, rub ghee or oil (about a tablespoon) on the surface of the dough, lightly sprinkle with flour.
Step 7

Using a knife, make a cut from the centre of the dough to the outside. Roll dough clockwise to form a cone.
Step 8

Push cone tip inwards. Place in an oiled bowl and cover with a damp cloth. Repeat this process for other 5 pieces of dough. Oil each piece to prevent dough from drying out and let rest for about 2 hours or more, covered.
Step 9

When ready to cook, heat up griddle, crepe pan or cast iron to medium heat. Meanwhile, gently flatten out each cone and roll out. Begin rolling out the dough from the centre working outwards.
Step 10

Rotate the dough slightly each time you roll it. Try and aim for about 10"-inch circles, make sure they are thin at the edges. Gently place dough on the griddle, I used a large frying pan, but a skillet will work as well.
Step 11

Heavily oil (or baste with ghee) the upwards facing side of the dough (making sure you baste the edges too). Cook until tiny bubbles/air pockets appear on the top of the roti, then flip dough.
Step 12

Making the 'torn up shirt' look can be achieved in several ways. You can crush roti with two spatulas while still on the griddle (essentially squishing the roti so the flakes become visible).
Step 13

You can also place roti in a large bowl with a lid and shake or wrap in a clean cloth and shake vigorously.
Step 14

Serve warm with curry.

Ingredients

Goat

4 pounds goat stew meat, cut into 1"-inch pieces
1/2 lemon or 1 lime
1/2 cup green seasoning (see below for recipe, can also be bought at a store that sells Caribbean foods)
1 tablespoon cilantro, finely chopped
3/4 white onion, small dice
2 tablespoons garlic, minced
1 habanero pepper, blended
1 tablespoon kosher salt
Freshly ground black paper, to taste