I have about a pound and a quarter of free-roaming goat (believe it's a leg cut, lots of fat marbled through it, maybe it's a shoulder). Left to myself I will braise the goat for a couple hours in curry spices, broth, tomato and onion (with maybe a petite habanero in there). I'll make a spelt-flour, yeast dough with tumeric in it for color, and then assembly the thing like a calzone large enough for two people and bake it.
I'll google for recipes to see if I'm missing anything, but any pointers appreciated.
For reference, if you've had a goat roti at Reef in Vancouver, that's one I consider good. But I do not know what style it is supposed to be (Trinidad, Jamaica, etc.)
Why Goat Roti ? Why not Roast Goat or Roti de chevre ?
Not the same thing. In "Goat Roti", the "Roti" refers to a flat bread typical of the west Indies and south Asia, and is a word for this bread that has entered the English language.
It is not the French word (or any other word) for "roasted".
I sit corrected and offer my 'umble apologies for doubting you
Steve
Steve Pope said:
Steve Y said:
Why Goat Roti ? Why not Roast Goat or Roti de chevre ?
Not the same thing. In "Goat Roti", the "Roti" refers to a flat bread typical of the west Indies and south Asia, and is a word for this bread that has entered the English language.
It is not the French word (or any other word) for "roasted".
Well, having received no suggestions and too lazy to sift through recipes online, I just decided to wing it.
I braised the one-pound piece of goat shoulder in vegetable stock, along with curry seasonings (cumin, cadamom, cinnamon, fenugreek) until tender. I then separated the stock, discarding the fat, pulled the bones out of the goat, and re-combined it along with sauteed onion, carrot, one jalapeno, and more of the same curry spices. I cooked this uncovered until near-dry.
Meanwhile I made my standard spelt pizza dough, with the addition of a goodly amount of tumeric. I assembled the whole thing like a calzone (adding some cider vinegar to the filling) and it's in the oven now.
