Roti with Curried Goat

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 190°C. In a bowl, season the goat with half of the onion, half of the garlic, the scotch bonnet, thyme, curry powder, allspice, black pepper, salt, and lime juice. Mix very well, rubbing the seasoning into the meat for 1 minute so the curry fully coats the surface. Let it stand while you start the roti dough.

   450 g goat shoulder, boneless, cut in 2.5 cm cubes120 g onion, finely chopped12 g garlic, minced8 g scotch bonnet, finely chopped4 g fresh thyme leaves18 g Caribbean curry powder1 g ground allspice1 g ground black pepper6 g salt10 ml lime juice
2. 2

   Make the roti dough: combine the plain flour, baking powder, and salt. Add the warm water and oil, then mix into a soft dough. Knead for 4-5 minutes until smooth; it should be supple, not sticky. Cover and rest for 15 minutes so the gluten relaxes and rolling is easier.

   220 g plain flour4 g baking powder3 g salt130 ml warm water15 ml neutral oil
3. 3

   Heat a heavy ovenproof pot over medium-high heat with the oil. Add the seasoned goat in a single layer and brown for 4-5 minutes, turning so several sides pick up deep colour; this builds flavour fast. Add the remaining onion and garlic and cook 2 minutes until softened and fragrant.

   20 ml neutral oil450 g goat shoulder, boneless, cut in 2.5 cm cubes120 g onion, finely chopped12 g garlic, minced
4. 4

   Add the potato and water or stock, scraping up any browned bits. Bring to a lively simmer, cover, and transfer to the oven. Cook for 25 minutes, stirring once halfway, until the goat is tender enough to pierce easily and the potato is soft but not collapsing.

   180 g potato, peeled and cut in 2 cm cubes300 ml water or light stock
5. 5

   While the curry cooks, divide the dough into 2 equal balls. On a lightly floured surface, roll one ball into a very thin circle about 24 cm wide. Spread half the softened butter or ghee over the surface, cut a slit from the centre to the edge, roll into a cone, then coil the cone into a spiral. Repeat with the second ball. Rest the spirals for 10 minutes; this lamination helps create flaky layers.

   15 g extra flour for rolling35 g unsalted butter or ghee, softened
6. 6

   Flatten each spiral gently, then roll into rounds about 20-22 cm wide. Cook one at a time on a dry or very lightly oiled hot tawa, cast-iron pan, or frying pan over medium-high heat for about 1 1/2 to 2 minutes per side, turning as brown spots appear and the bread puffs in places. Wrap each cooked roti briefly in a clean towel and clap it between your hands or with two spatulas to separate the layers slightly.

7. 7

   Return the curry to the stovetop if needed and simmer uncovered for 3-5 minutes to thicken until it is rich and spoonable, not watery. Stir in the spring onion and taste for seasoning; the sauce should be assertive because the roti is mild.

   20 g spring onion, sliced
8. 8

   Spoon the curried goat and potato into the centre of each roti, fold the sides over, and serve immediately. For a more traditional presentation, serve the roti alongside and let diners tear and scoop.

Origin & History

Curried goat is a beloved dish across the Caribbean, especially in Trinidad and Tobago and Jamaica, reflecting the strong influence of Indian indentured labourers who brought curry techniques and flatbreads to the region. Trinidadian roti evolved into a local staple, often wrapped around richly spiced fillings such as goat, chicken, or channa, creating one of the islands' most iconic street and home foods.