Trinidad Curry Goat Roti Filling
A thick, dark goat and potato curry made the Trinidad way with green seasoning, ready to spoon into warm roti.
- Time2 hr 45
- LevelMedium
- Costabout £2.67 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 769kcal
- 32.8gcarbs
- 8.1gof which sugars
- 51.9gfat
- 31.5gsaturates
- 42.9gprotein
- 6.4gfibre
- 4.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Blitz the fresh coriander, spring onions, 3 of the garlic cloves, the scotch bonnet, thyme, lime juice and salt to a rough green paste with 2 tbsp water. Rub it all over the goat, cover and chill for at least 2 hours.
- 2
Mix the turmeric, ground coriander, cumin, fenugreek and pepper with 4 tbsp water to make a paste. Heat the oil in a large heavy pot over a medium high heat and fry the paste for 2 to 3 minutes, stirring, until it darkens and smells toasted. Add a splash of water if it catches.
3 min - 3
Add the onion and the other 3 garlic cloves, crushed, and cook for 3 minutes. Add the goat with its green seasoning and fry for 10 minutes, stirring so every piece is coated in the dark spice.
10 min - 4
Pour in 300 ml of the water, cover and simmer on a low heat for 1 hour 15, until the goat is nearly tender.
75 min - 5
Add the potatoes and the rest of the water. Cook uncovered for 30 minutes, pressing a few potato chunks against the pot so the sauce thickens.
30 min - 6
The filling should be thick, like a chunky gravy, so boil it down for a few more minutes if it is runny. Pick out the bones if you like, then spoon into warm roti or serve with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
