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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1996.22 Kcal (8358 kJ)
Calories from fat	1009.26 Kcal
		% Daily Value*
Total Fat	112.14g	173%
Cholesterol	107.7mg	36%
Sodium	4066.07mg	169%
Potassium	1163.6mg	25%
Total Carbs	198.85g	66%
Sugars	18.52g	74%
Dietary Fiber	16.59g	66%
Protein	51.38g	103%
Vitamin C	29.5mg	49%
Vitamin A	0.2mg	7%
Iron	1.8mg	10%
Calcium	347.1mg	35%

Amount Per 100 g
Calories	190.88 Kcal (799 kJ)
Calories from fat	96.5 Kcal
		% Daily Value*
Total Fat	10.72g	173%
Cholesterol	10.3mg	36%
Sodium	388.79mg	169%
Potassium	111.26mg	25%
Total Carbs	19.01g	66%
Sugars	1.77g	74%
Dietary Fiber	1.59g	66%
Protein	4.91g	103%
Vitamin C	2.8mg	49%
Iron	0.2mg	10%
Calcium	33.2mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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