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1
In a large, nonreactive bowl, combine the curry powder, garlic, Scotch bonnet pepper, shallots, green onions, and vinegar.
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2
Add the goat meat and toss to coat each piece with the seasoning.
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3
Cover and refrigerate to marinate for 8 to 12 hours.
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4
Heat the butter and oil in a large Dutch oven over medium-high heat.
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5
Add the goat stew meat in batches, and cook until well-browned, about 5 to 8 minutes per batch.
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6
Remove each batch of browned goat meat and set aside until it has all been browned.
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7
Return all of the meat to the pan and add the tomatoes, salt, and pepper.
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8
Add 1 quart of water, or enough to cover the meat, and bring to a boil.
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9
Reduce heat to a simmer, cover, and cook until tender, about 2 hours, skimming the grease off the top of the stew occasionally.
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10
Combine the remaining 3 tablespoons of water and the cornstarch in a small bowl, whisking until smooth.
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11
Whisk the slurry into the stew and bring to a boil.
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12
Allow stew to gently boil for 5 minutes, stirring occasionally, until slightly thickened.
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13
Remove from the heat.
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14
To serve, place steamed rice on 1 piece of Roti Bread.
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15
Spoon the goat stew over the rice and fold the ends of the roti over to enclose the stew.
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16
Serve immediately with Fried Plantains.
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17
In a medium bowl, combine the flour, baking powder, and salt, mixing well.
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18
Add the milk or water and stir until combined.
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19
Knead dough for 1 to 2 minutes.
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20
Wrap dough in plastic wrap and refrigerate for 30 minutes.
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21
Place dough on a lightly floured surface and divide into 8 equal portions.
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22
One at a time, roll each portion out as thinly as possible, into an 8-inch circle.
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23
Using a pastry brush, brush off any excess flour from the dough.
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24
Heat 1 tablespoon of the oil or ghee in a large nonstick skillet or griddle over medium-low heat.
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25
Place the dough round in the skillet and cook until golden, about 1 1/2 minutes per side.
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26
Wipe skillet clean and repeat with remaining dough and oil.
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27
Cover the roti bread and keep warm until ready to serve the filling.
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28
Pour the oil into a heavy pan to a depth of 1-inch and preheat to 325 degrees F.
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29
Peel the plantains.
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30
Thinly slice the plantains, lengthwise.
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31
Fry the plantains in batches until golden brown, about 3 to 4 minutes, turning occasionally.
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32
Remove from the oil and drain on paper towels.
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33
Season with salt and serve immediately.
