This is how Caribbean Curry Goat with Roti can help you in weight reduction
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Before you jump to Caribbean Curry Goat with Roti recipe, you may want to read this short interesting healthy tips about Some Foods That Benefit Your Heart.
You already know that you have to have a strong and healthy heart. Of course, if your heart is unhealthy then the rest of you isn’t going to be healthy either. You already know that if you want your heart to be healthy, you should stick to a good and healthy lifestyle and exercise regularly. However, are you aware that there are a number of foods that have been found to help you improve the health of your heart? If you would like to know which foods you should be eating to improve your heart health, keep reading.
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We hope you got insight from reading it, now let’s go back to caribbean curry goat with roti recipe. You can cook caribbean curry goat with roti using 19 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to make Caribbean Curry Goat with Roti:
- Provide 500 g Mutton
- You need 2 Large Potato
- You need 2 Tsp Salt
- Provide 1 Tbsp Cumin
- Use 1 Tbsp Turmeric
- Prepare 2 Tbsp Curry Powder
- Prepare 1 Tbsp All Purpose Seasoning
- Get 1 Tsp Black Pepper
- Prepare 1 Tsp Thyme
- Provide 1 Onion
- You need 2 Garlic Cloves
- Prepare 1 Canned Coconut Milk
- Prepare 1 Scotch Bonnet
- You need 360 g Plain Flour
- Take 1 Tsp Sugar
- Provide 1 Tsp Baking Powder
- Get 200 g Warm Water
- Provide Butter
- Get Vegetable Oil
Instructions to make Caribbean Curry Goat with Roti:
- Season the Mutton with 1 Tsp Salt, the Cumin, Turmeric, 1 Tbsp Curry Powder, All Purpose, Black Pepper and Thyme. In a medium sized pot on high heat, add 1 Tbsp Vegetable oil and fry 1 chopped Onion and 2 crushed Garlic cloves. Sauté for a few minutes before adding the Mutton. Add a splash of oil should you require more to fry the meat.
- After a few minutes of browning the meat, add 1 tinned can of Coconut Milk and another 1 Tbsp Curry Powder. Turn the heat down to low, cover the pot and allow to simmer for 1 Hour before adding 1 whole Scotch Bonnet. Keep an eye on the curry should it require a top up of water.
- While the curry stews, add the Plain Flour, Sugar, Baking Powder and 1 Tsp Salt to a large bowl to mix. Make a well in the middle of the flour and add 1 Tbsp Vegetable Oil. Start to mix and knead the dough using your hands whilst gradually adding warm water as you go to achieve the right sticky consistency. Roll the dough into a large ball and coat with either butter or oil and set aside covered with a damp tea towel for 15 minutes.
- After 15 minutes, the dough should have become plump. Split the dough into 6 pieces before leaving it in the bowl covered as you work with each piece.
- Sprinkle flour on countertop and using a rolling pin, roll out into a circle and brush a layer of melted butter and sprinkle flour. Using a butter knife, slice from the middle of the circle out to the edge and start to fold around until you have created a cone. Pinch both sides to secure the shape of the dough and using your thumb, press down into the pointy side of the dough until it flattens into a rose shape. Set back into the covered bowl for up to 2 hours.
- After 1 Hour, remove the Scotch Bonnet from the curry carefully without breaking/bursting it. Add the chopped Potatoes and taste whether the curry requires more seasoning. Allow the curry to simmer further until the potatoes have fully cooked, up to 30minutes.
- While the potatoes cook,
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