Caribbean Curry Goat with Roti
Caribbean Curry Goat with Roti

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, caribbean curry goat with roti. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Caribbean Curry Goat with Roti is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Caribbean Curry Goat with Roti is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook caribbean curry goat with roti using 19 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Caribbean Curry Goat with Roti:
  1. Get 500 g Mutton
  2. Take 2 Large Potato
  3. Get 2 Tsp Salt
  4. Prepare 1 Tbsp Cumin
  5. Take 1 Tbsp Turmeric
  6. Prepare 2 Tbsp Curry Powder
  7. Get 1 Tbsp All Purpose Seasoning
  8. Get 1 Tsp Black Pepper
  9. Get 1 Tsp Thyme
  10. Take 1 Onion
  11. Take 2 Garlic Cloves
  12. Take 1 Canned Coconut Milk
  13. Make ready 1 Scotch Bonnet
  14. Take 360 g Plain Flour
  15. Take 1 Tsp Sugar
  16. Get 1 Tsp Baking Powder
  17. Take 200 g Warm Water
  18. Take Butter
  19. Make ready Vegetable Oil
Steps to make Caribbean Curry Goat with Roti:
  1. Season the Mutton with 1 Tsp Salt, the Cumin, Turmeric, 1 Tbsp Curry Powder, All Purpose, Black Pepper and Thyme. In a medium sized pot on high heat, add 1 Tbsp Vegetable oil and fry 1 chopped Onion and 2 crushed Garlic cloves. Sauté for a few minutes before adding the Mutton. Add a splash of oil should you require more to fry the meat.
  2. After a few minutes of browning the meat, add 1 tinned can of Coconut Milk and another 1 Tbsp Curry Powder. Turn the heat down to low, cover the pot and allow to simmer for 1 Hour before adding 1 whole Scotch Bonnet. Keep an eye on the curry should it require a top up of water.
  3. While the curry stews, add the Plain Flour, Sugar, Baking Powder and 1 Tsp Salt to a large bowl to mix. Make a well in the middle of the flour and add 1 Tbsp Vegetable Oil. Start to mix and knead the dough using your hands whilst gradually adding warm water as you go to achieve the right sticky consistency. Roll the dough into a large ball and coat with either butter or oil and set aside covered with a damp tea towel for 15 minutes.
  4. After 15 minutes, the dough should have become plump. Split the dough into 6 pieces before leaving it in the bowl covered as you work with each piece.
  5. Sprinkle flour on countertop and using a rolling pin, roll out into a circle and brush a layer of melted butter and sprinkle flour. Using a butter knife, slice from the middle of the circle out to the edge and start to fold around until you have created a cone. Pinch both sides to secure the shape of the dough and using your thumb, press down into the pointy side of the dough until it flattens into a rose shape. Set back into the covered bowl for up to 2 hours.
  6. After 1 Hour, remove the Scotch Bonnet from the curry carefully without breaking/bursting it. Add the chopped Potatoes and taste whether the curry requires more seasoning. Allow the curry to simmer further until the potatoes have fully cooked, up to 30minutes.
  7. While the potatoes cook,

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