Trinidadian Curry Goat Roti Wrap
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 800 g goat or mutton, bone-in pieces
- 2 tbsp trinidad curry powder
- 1 onion
- 3 garlic cloves
- 1 scotch bonnet chilli
- 300 g plain flour
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 586 kcal
- Protein
- 44.1 g
- Carbohydrate
- 61.1 g
- of which sugars
- 3.5 g
- Fat
- 18.5 g
- of which saturates
- 7.8 g
- Fibre
- 4.1 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the goat pieces with half the trinidad curry powder and marinate for 20 minutes.
- 2
Mix the plain flour with the ground turmeric, a pinch of salt and enough water for a soft dough. Divide into 4, roll thin and cook each on a hot, dry pan for 1-2 minutes per side, to make the roti.
- 3
Fry the sliced onion and crushed garlic in a little oil for 5 minutes, then stir in the remaining curry powder and cook for 1 minute.
- 4
Add the goat, the whole scotch bonnet chilli and 500ml water, cover and simmer for 55-60 minutes until the meat is tender and no pink remains.
- 5
Lift out the scotch bonnet, spoon the curry goat onto the warm roti, fold over and serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.