Goat Roti
Curried Australian Goat, Potatoes, Curry Velouté, Green Seasoning Aïoli, Celery, Roti
Chef Kwame Onwuachi of Kith and Kin | Washington, D.C.
Adapted by StarChefs | November 2018
INGREDIENTS:
Green Seasoning: (Yield: 3 quarts)
450 grams celery
300 grams ginger-garlic purée
300 grams yellow onion
300 grams green onion
150 grams fermented habanero
60 grams thyme leaves
600 grams canola oil
Curry Velouté:
Neutral oil
300 grams yellow onion, sliced
100 grams ginger-garlic purée
20 grams Jamaican curry powder
5 grams turmeric
2 kilograms heavy cream
800 grams milk
Canola oil
Curried Goat: (Yield: 10 portions)
5 pounds Australian goat, cubed
20 grams Jamaican curry powder
Salt
10 grams turmeric
Neutral oil
Chicken stock
10 grams fermented habanero
Lime juice
Roti: (Yield: 6 roti)
260 grams flour
2 grams baking powder
2 grams salt
2 grams sugar
20 grams canola oil
500 grams yellow split peas
5 grams ground cumin
2 grams salt
Green Seasoning Aïoli:
400 grams garlic aïoli
Lemon juice
Sea salt
To Assemble and Serve:
Oil for frying
400 grams marble potatoes, cooked
Celery curls
50 grams green seasoning aïoli
Micro celery
METHOD:
For the Green Seasoning:
To a Vitamix blender, add all ingredients; purée.
For the Curry Velouté:
In a sauté pan over medium-high flame, heat oil and sweat onions until translucent. Add ginger-garlic purée and 1.2 kilograms Green Seasoning and continue to sweat. Stir in curry and turmeric and cook 2 minutes. Pour in cream and milk, bring to a simmer, and reduce by half. Pass mixture through a chinois, cool, and reserve.
For the Curried Goat:
In a lexan, combine 1 kilogram Green Seasoning, curry, 20 grams salt, and turmeric. Add goat and thoroughly coat. Marinate 24 hours. In a large, heavy pot over high flame, heat oil and sear goat meat. Deglaze with chicken stock, cover meat with additional stock. Bring to a simmer, decrease heat, and cook until tender, about 3 hours. When goat is tender, add Curry Velouté. Cook until liquid is reduced and thick. Season with habanero, lime juice, and salt.
For the Roti:
In the bowl of a stand mixer fitted with a hook, combine dry ingredients. Pour in 160 grams water and oil and mix until elastic. Cover bowl with plastic wrap and rest 30 minutes. Bring a pot of salted water to a boil and cook split peas in water to al denté. Drain split peas and season with cumin and salt. Transfer peas to a food processor and pulse to a sandy consistency. Divide dough into 2½-ounce balls and fill each with 20 grams split peas. Prepare and heat a flattop. Roll roti thin and cook on flattop until browned on each side.
For the Green Seasoning Aïoli:
In a bowl, whisk to combine 400 grams Green Seasoning with garlic aïoli and lemon. Season with salt.
To Assemble and Serve:
In a deep fryer, heat oil to 350°F. Smash the potatoes and fry until crispy. Warm some of the Curried Goat and toss to combine with fried potatoes. Spoon into a serving bowl and top with celery curls and micro celery. Serve with a warm piece of Roti.
