Curried Goat with Gluten-Free Roti

Ingredients

• about 910 g Goat meat (stewing)
• 3 tbsp Curry powder (gluten-free)
• 1 large Onion
• 4 cloves Garlic
• 2 tbsp Ginger
• 1 Scotch bonnet pepper
• 2 medium Potato
• 2 medium Carrot
• 1 can Coconut milk
• 2 cups Vegetable broth (gluten-free)
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Olive oil
• 2 cups Gluten-Free Flour Blend
• 1 cup Water
• 1/2 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut goat meat into 2.54 cm cubes. Season with salt, pepper, and curry powder.
2. 2Heat olive oil in a large pot or Dutch oven over medium heat.
3. 3Brown goat meat on all sides. Remove from pot and set aside.
4. 4Add onion, garlic, ginger, and scotch bonnet pepper to the pot and cook until softened, about 5 minutes.
5. 5Return goat meat to the pot. Add potato, carrot, coconut milk, and vegetable broth. Bring to a simmer.
6. 6Reduce heat to low, cover, and simmer for 2 hours, or until goat meat is very tender.
7. 7While the goat is simmering, prepare the gluten-free roti: Combine gluten-free flour blend, salt, and water in a bowl. Mix until a dough forms.
8. 8Knead the dough for 5 minutes. Divide into 8 equal portions.
9. 9Roll each portion into a thin circle.
10. 10Heat a dry skillet or griddle over medium heat.
11. 11Cook each gluten-free roti for 1-2 minutes per side, or until lightly browned.
12. 12Serve curried goat with gluten-free roti.

Substitutions

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