Trini Curry Goat with Buss-Up-Shut Roti

⏱ 210 min · Serves 6

Slow-simmered goat, deeply browned in burnt-sugar and green seasoning, then curried until the meat slides off the bone. Served with flaky, torn-up paratha roti for scooping up every last drop of gravy — a Sunday lime on a plate.

Per serving: 812 kcal · 58.0g protein · 78.0g carbs · 31.0g fat

Ingredients

• 1.5 kg bone-in goat shoulder or leg, cut into 5cm pieces
• 1 lime, halved
• 4 tbsp green seasoning (blend: 1 bunch chadon beni or coriander, 4 spring onions, 6 garlic cloves, 1 small onion, 2 sprigs thyme, 2 tbsp water)
• 3 tbsp Trinidadian curry powder (Chief or similar)
• 1 tsp amchar masala
• 1 tsp ground geera (roasted cumin)
• 1/2 tsp turmeric
• 3 tbsp neutral oil
• 1 tbsp brown sugar
• 1 large onion, finely chopped
• 4 garlic cloves, crushed
• 1 scotch bonnet pepper, left whole
• 2 sprigs thyme
• 750 ml hot water or light stock
• 2 medium potatoes, peeled and quartered
• Salt and black pepper to taste
• FOR THE ROTI:
• 500 g plain flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp sugar
• 300 ml warm water
• 4 tbsp soft butter or ghee, plus more for cooking
• Extra flour for dusting

Method

1. Wash the goat with the lime halves and cold water, then drain well. Rub with the green seasoning, 1 tsp salt and plenty of black pepper. Cover and marinate at least 2 hours, ideally overnight.
2. Make the roti dough: mix flour, baking powder, salt and sugar, then add warm water gradually to form a soft dough. Knead 5 minutes, cover and rest 30 minutes.
3. In a small bowl, mix the curry powder, amchar masala, geera and turmeric with 6 tbsp water to a loose paste.
4. Heat the oil in a heavy pot over medium-high. Add the brown sugar and let it bubble and darken to a deep amber (about 1 minute) — don't let it burn black.
5. Add the onion and garlic, stir 1 minute, then tip in the curry paste. Fry, stirring, for 3–4 minutes until the oil separates and it smells toasted.
6. Add the goat and stir hard to coat every piece. Cover and let it 'burn down' over medium heat for 15 minutes, stirring now and then, until the meat releases its juices.
7. Pour in the hot water, add the whole scotch bonnet and thyme. Bring to a boil, then reduce to a low simmer, cover and cook 1 hour 45 minutes, stirring occasionally.
8. Add the potatoes and cook uncovered a further 25–30 minutes until the goat is fork-tender and the gravy has thickened. Remove the scotch bonnet, taste and season.
9. Meanwhile, divide the dough into 6 balls. Roll each into a circle, brush with butter, dust with flour, then cut a slit from centre to edge and roll into a cone. Press down into a disc and rest 15 minutes.
10. Roll each cone out to a thin 22cm round. Cook on a hot dry tawa or heavy frying pan for 1–2 minutes per side, brushing with butter, until golden and puffed.
11. Clap the hot roti between your hands (or crush with a clean tea towel) to make it flaky and 'buss up'. Serve piled beside the curry goat.