Jamaican Style Curry Goat and Buss-Up-Shut Roti
Serves 1
Directions
- 1Add goat meat to a large bowl.
- 2Squeeze lime juice over the goat meat and rub it in.
- 3Wash the goat meat with water.
- 4Add sliced onion, ginger, garlic, green onion, scotch bonnet pepper, and allspice berries to a food processor.
- 5Process the ingredients into a paste.
- 6Add the processed paste to the goat meat.
- 7Add curry powder, paprika, cumin, chicken bouillon, black pepper, and salt to the goat meat.
- 8Mix all the ingredients well with the goat meat.
- 9Peel and slice an onion.
- 10Mince ginger.
- 11Add cooking oil to a large pot.
- 12Add the sliced onion and minced ginger to the pot and sauté.
- 13Add the marinated goat meat to the pot.
- 14Add more curry powder and stir well.
- 15Pour water into the pot and stir.
- 16Add green onion and fresh thyme to the curry.
- 17Cover the pot and let it simmer.
- 18Add a whole scotch bonnet pepper to the curry.
- 19Peel and cut potatoes into chunks.
- 20Add the potato chunks to the curry and stir.
- 21Cover the pot and let it cook until potatoes are tender.
- 22For the roti, add all-purpose flour to a bowl.
- 23Add baking powder, sugar, and salt to the flour.
- 24Pour oil and water into the flour mixture.
- 25Mix until a dough forms.
- 26Knead the dough on a cutting board.
- 27Cut the dough into equal portions.
- 28Roll each portion into a ball.
- 29Roll out a dough ball on a floured surface.
- 30Brush oil over the rolled-out dough.
- 31Fold the dough into a spiral shape.
- 32Place the shaped dough on a plate and cover.
- 33Sprinkle flour on a surface and roll out the rested dough.
- 34Place the rolled-out dough on a hot frying pan.
- 35Brush oil on the dough while cooking.
- 36Flip the dough and cook the other side.
- 37Pound the cooked roti to create layers.
- 38Serve the curry goat and potatoes in a bowl.
- 39Add the buss-up-shut roti next to the curry.
- 40Garnish with chopped chives.
Ingredients
- kg goat meat
- 1 lime
- 1 chopped onion
- 1 ginger
- 4 cloves garlic
- 1 stalk green onion
- 1 scotch bonnet pepper
- 1 tsp allspice berries
- 3 tbsp curry powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chicken bouillon
- 0.5 tsp black pepper
- 0.5 tsp salt
- 1 tbsp cooking oil
- 3 cups water
- 1 sprig fresh thyme
- 2 potato
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp sugar
- 0.5 tsp salt
- 1 tbsp oil
Equipment
large bowlcutting boardknifefood processorlarge potspatularolling pinfrying panbrush
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