Jamaican Curry Goat Roti

Tender curry goat, potatoes, and rich Caribbean gravy wrapped inside a soft, flaky homemade roti.

Serves: 6

Homemade Roti (Paratha Style)

Ingredients

Dough

• 4 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1½ cups warm water
• 2 tbsp vegetable oil

For Layering

• ½ cup softened butter or vegetable shortening
• ¼ cup flour (for dusting)

Instructions

Step 1: Make the Dough

In a large bowl combine:

• Flour
• Salt
• Sugar

Slowly add warm water and oil.

Mix until a soft dough forms.

Knead for 8 to 10 minutes until smooth and elastic.

Cover and rest for 30 minutes.

Step 2: Create the Layers

Divide dough into 6 equal balls.

Roll each ball into a thin circle.

Spread a thin layer of softened butter over the surface.

Dust lightly with flour.

Cut from the center to the edge and roll into a cone.

Tuck the tip underneath and allow dough to rest for another 15 minutes.

Step 3: Roll and Cook

Flatten each cone.

Roll into a thin 10-inch circle.

Heat a skillet or tawa over medium heat.

Cook for 1 minute.

Flip and brush lightly with butter.

Continue flipping until golden spots appear on both sides.

Remove and gently clap the roti between your hands to separate the layers.

Keep covered with a towel.

Jamaican Curry Goat Filling

Ingredients

Curry Goat

• 2 lbs goat meat, cut into chunks
• 2 tbsp Jamaican curry powder
• 1 tsp turmeric
• 1 tsp allspice
• 1 tsp black pepper
• 1 tsp salt
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 1 large onion, diced
• 2 green onions, chopped
• 1 Scotch bonnet pepper
• 3 sprigs fresh thyme
• 2 tbsp vegetable oil
• 2 cups beef broth or water
• 2 medium potatoes, diced

Step 1: Marinate

Season goat with:

• Curry powder
• Turmeric
• Allspice
• Salt
• Pepper
• Garlic
• Ginger

Mix thoroughly.

Marinate at least 2 hours or overnight.

Step 2: Brown the Meat

Heat oil in a large Dutch oven.

Sauté onions and green onions.

Add goat meat.

Brown on all sides until deeply caramelized.

Step 3: Slow Cook

Add:

• Thyme
• Scotch bonnet pepper
• Beef broth

Bring to a boil.

Reduce heat and simmer 1½ to 2½ hours until tender.

Step 4: Finish the Curry

Add potatoes during the final 30 minutes.

Cook until potatoes are tender and the gravy thickens.

Remove thyme stems and Scotch bonnet.

The curry should be rich, thick, and packed with flavor.

Assemble the Roti

1. Lay a warm roti flat.
2. Add a generous scoop of curry goat.
3. Spoon over potatoes and extra gravy.
4. Fold the bottom up.
5. Fold in both sides.
6. Roll tightly into a wrap.

Chef’s Tips

Marinate overnight for authentic Jamaican flavor.

Bone-in goat provides the richest curry.

The filling should be thick, not watery, otherwise the roti can tear.

Add a dash of Scotch bonnet pepper sauce for extra island heat.

Serve with coleslaw, plantains, or a cold ginger beer.