dinner · everyday
Red pepper curry goat in paratha roti
Bajan-style roti: tender curry goat cooked with a blended red pepper marinade, wrapped with a crunchy slaw inside a flaky, buttery paratha roti.
- Time
- 150min
- Steps
- 6
Ingredients
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Allergens
Contains milk and wheat.
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Method
-
1
Blend the peppers, Scotch bonnet, garlic, ginger, scallions and thyme. Coat the goat with half the blend, the curry powder and salt. Marinate overnight.
-
2
Brown the goat in the oil, add the rest of the pepper blend and enough water to cover. Simmer covered 2 hours until tender, adding the potatoes for the last 30 minutes. Reduce until thick.
-
3
Roti: mix the flour, baking powder and salt with water into a soft, slightly tacky dough. Rest 30 minutes.
-
4
Divide into 6 balls. Roll each thin, spread with butter, roll up into a rope, coil into a spiral and rest 15 minutes. Roll out thin again.
-
5
Cook on a hot dry griddle, brushing with butter and flipping, until spotted and flaky. Clap between your hands to loosen the layers.
-
6
Fill each roti with goat and slaw and fold into a square parcel.
