Can I make this recipe in a slow cooker?
Yes, after browning the meat and onions, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the goat is tender.
DINNER
Trinidadian Curried Goat with Buss-Up Shut Roti
Experience the rich, aromatic flavors of Trinidad with this authentic curried goat, slow-cooked to tender perfection. Served alongside flaky, tear-apart buss-up shut roti, this dish is a true Caribbean comfort food masterpiece.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the goat meat, curry powder, green seasoning, minced garlic, grated ginger, salt, and black pepper. Mix well to ensure all the meat is coated. Marinate for at least 30 minutes, or preferably overnight in the refrigerator.
02
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.
03
Add the marinated goat meat to the pot. Brown the meat on all sides, stirring occasionally, for about 10-15 minutes. This step helps to develop deep flavor.
04
Pour in 2 cups of water and add the whole scotch bonnet pepper (if using). Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 2 to 3 hours, or until the goat meat is fork-tender. Stir occasionally and add more water if the curry becomes too dry.
05
Once the goat is tender, remove the scotch bonnet pepper (if used) and gently mash some of the potatoes (if using) against the side of the pot to thicken the sauce slightly. Taste and adjust seasoning if necessary.
06
Serve the hot curried goat directly from the pot with warm buss-up shut roti. Encourage diners to tear off pieces of roti to scoop up the rich curry.
About This Recipe
Experience the rich, aromatic flavors of Trinidad with this authentic curried goat, slow-cooked to tender perfection. Served alongside flaky, tear-apart buss-up shut roti, this dish is a true Caribbean comfort food masterpiece.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, toast the curry powder in a dry pan for 1-2 minutes before adding it to the meat. If you prefer a thicker curry, you can add 1-2 diced potatoes along with the water in step 4. The scotch bonnet pepper adds heat; handle with care and avoid breaking it if you prefer a milder curry.
Easy Substitutions
Chicken or lamb can be used instead of goat meat, though cooking times will vary. If Trinidadian curry powder is unavailable, a good quality Madras curry powder can be used. For a vegetarian option, use chickpeas and potatoes with a rich vegetable broth.
Storage & Reheating
Store leftover curried goat in an airtight container in the refrigerator for up to 3-4 days. Roti should be stored separately and can be reheated in a dry pan or microwave. The curry also freezes well for up to 3 months.
Serving Suggestions
Serve with a side of steamed white rice to soak up any extra sauce. A simple cucumber and tomato salad with a light vinaigrette provides a refreshing contrast. You can also offer a side of mango chutney or a spicy pepper sauce for those who enjoy extra heat.
Common Mistakes
Not marinating the goat meat long enough results in less flavorful curry. Overcooking the curry can make the meat stringy, while undercooking leaves it tough; ensure it's fork-tender. Not browning the meat properly before simmering can lead to a less rich flavor base. Breaking the scotch bonnet pepper will release intense heat, so be careful if you prefer a milder dish. Not stirring the curry occasionally during simmering can cause it to stick to the bottom of the pot.
Frequently Asked Questions
What is buss-up shut roti?
Buss-up shut roti is a type of Trinidadian flatbread that is cooked until flaky and then 'clapped' or torn apart, giving it a shredded appearance resembling a 'busted-up shirt.' It's ideal for scooping up curries.
Where can I find goat meat?
Goat meat can often be found at Caribbean, Halal, or specialty butcher shops. Some larger supermarkets may also carry it.
MORE TO KNOW
Trinidadian green seasoning is a vibrant herb paste typically made from cilantro, parsley, thyme, garlic, and scotch bonnet pepper. It's a foundational flavor in many Caribbean dishes. While you can buy it pre-made, making it fresh offers superior flavor. For the buss-up shut roti, the 'buss-up shut' (busted-up shirt) name comes from its torn, shredded appearance, achieved by clapping the hot roti between your hands or using a wooden paddle after cooking. This technique creates a soft, flaky texture perfect for soaking up the curry.
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