Jeanine Prime: Goat Curry and Buss Up Shut Paratha Roti Recipe

    Ingredients

  • GOAT CURRY
  • 3 lb. cubed bone-in goat or lamb stew meat
  • Juice of 2 limes
  • 1 cup Green Seasoning
  • ½ cup finely chopped garlic
  • ¼ cup vegetable oil
  • 2 Tbsp. Chief Hot & Spicy Duck/Goat Curry Powder
  • 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
  • 1 tsp. freshly ground black pepper

  • ASSEMBLING THE CURRY
  • 2 Tbsp. vegetable oil
  • 3 Tbsp. Chief Hot & Spicy Duck/Goat Curry Powder
  • 2 tsp. ground cumin
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 Scotch bonnet or habanero chiles, 1 finely chopped, 1 whole
  • ½ cup Green Seasoning
  • Juice of 1 lime
  • Kosher salt
  • Sliced chives (for serving)

  • BUSS UP SHUT PARATHA ROTI
  • 2 Tbsp. baking powder
  • 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
  • 1 tsp. sugar
  • 3 cups (375 g) all-purpose flour, plus more for surface
  • 1 13.5-oz. can unsweetened coconut milk (do not stir)
  • ½ cup virgin coconut oil, divided

Directions

  • PREPARING THE GOAT
    Using your hands, toss goat, lime juice, Green Seasoning, garlic, oil, curry powder, salt, and pepper in a medium bowl to coat meat.
  • Cover bowl and let sit at room temperature at least 2 hours, or chill up to 12 hours (go the full time if you can).
  • ASSEMBLING THE CURRY
    Heat oil in a large Dutch oven or other heavy pot over medium-high.
  • Add curry powder and cumin and cook, stirring constantly, until fragrant and slightly darkened in color, about 30 seconds.
  • Working in 2 batches, add goat and marinade and cook, turning occasionally, until outside is lightly cooked but not browned and marinade darkens in color, about 2 minutes per side.
  • Transfer goat to a plate.
  • Combine onion, garlic, chopped chile, and Green Seasoning in same pot and cook, stirring and scraping up any browned bits stuck to bottom of pot, about 1 minute, then continue to cook, stirring occasionally, until onion is softened and translucent, about 5 minutes longer.
  • Return goat to pot along with any remaining marinade. Add remaining whole chile and reduce heat to medium-low.
  • Gently stir to combine, cover, and cook until meat begins to simmer in the marinade and release some of its juices, about 10 minutes.
  • Uncover and stir.
  • Partially cover pot and continue to simmer, stirring gently every 10 minutes or so, until liquid evaporates, then add just enough water to scrape up browned bits stuck to pot; repeat process of simmering and adding water until meat is falling from the bone and curry is thick and deeply colored, 2–3 hours total.
  • Mix in lime juice and season with salt.
  • Top with chives just before serving.
  • BUSS UP SHUT PARATHA ROTI
    Whisk baking powder, salt, sugar, and 3 cups (375 g) flour in a medium bowl to combine.
  • Open can of unstirred coconut milk and scoop coconut cream layer off the top into a small bowl.
  • Mix 1 cup remaining coconut milk and 1 Tbsp. coconut cream into dry ingredients by raking with your fingers, then knead, adding more coconut milk by the teaspoonful as needed, until a soft and smooth dough forms.
  • Cover and let sit 30 minutes.
  • Divide dough into 6 balls (about 4 oz. each) and place on a clean surface. Cover with a damp kitchen towel. Working with 1 ball at a time, flatten into a disk on a lightly floured surface.
  • Roll out to a 6"–8"-diameter round, dusting with more flour as needed. Using your fingers or an offset spatula, evenly spread ½ tsp. oil over surface.
  • Using a paring knife, cut a slit from the center of the round out to the edges.
  • Lift a cut edge and roll dough inward and onto itself to create a tightly coiled cone (the skinny end formed from the center of round and the wider part from the edges).
  • Pinch together outer edges at the wide end and tuck into cone, using your thumb to push them into the center so the coil is no longer visible.
  • Gently coat cone evenly with oil and place on a large plate. Cover plate with an upside-down bowl or plastic wrap. Chill cones at least 2 hours and up to 12 hours.
  • Working one at a time, set 1 cone, wide side down, on a lightly floured surface. Gently press down on cone to make a disk.
  • Roll out, rotating dough often and dusting with more flour as needed, until ⅛" thick (7"–8" wide).
  • Heat remaining oil in a small saucepan over medium until melted; remove from heat. Heat a medium crepe pan, tawa, cast-iron griddle, or medium skillet over medium-low. Brush pan with oil and place a roti in pan. Immediately brush surface of roti with more oil.
  • Cook, turning every minute and brushing with more oil as it starts to look dry, until golden, puffed, and layers look like they are pulling apart, 10–12 minutes.
  • Immediately place a roti on one side of a clean kitchen towel and fold the other side over.
  • Holding the two ends of the towel closed with one hand, angle on a slant, allowing bottom edge to touch the counter.
  • Tap wrapped roti with a metal baking spatula or a wooden spoon to break the layers apart.
  • Place in an airtight container lined with a kitchen towel, cover, and let steam at least 15 minutes to soften.
  • Repeat with remaining roti, stacking to let steam as you go.

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