Goat Curry with Roti Paratha

If I were in London, I will rush out to Roti King every time I think of having roti paratha

However as I am in Brisbane, I will have to make my own.  Thankfully,  the Asian grocery stores stock frozen roti paratha. These cook quickly and do have an authentic taste. So, it's really easy to have roti paratha at home. They go so well with curry sauce - fish, chicken, beef, lamb, etc. If you have been reading my blog, you would know we like goat meat - as it is lean and and contains less cholesterol, fat, and protein than both lamb and beef. It is especially tasty when made into a spicy goat curry. Let it simmer for about an hour and the goat meat will be plump, tender and flavoursome. If you are in Brisbane, Woolworth has started stocking goat meat - yay!  You can also get goat meat in the butcher shop in Mcwirthers in Fortitude Valley. If you don't have access to goat meat, you could substitute with lamb.

VIDEO LINK: https://www.choyskitchenadventures.com/2015/08/24/roti-king-2/.

INGREDIENTS

• 400 gm goat or lamb (diced)

• 1/2 teaspoon salt

• 1/2 teaspoon sugar

• 1 1/2 tablespoons curry powder (I use Alagappa meat curry powder)

• 1 tablespoon ginger (minced)

• 1/2 onion (chopped)

• 1 clove garlic (minced)

• 2 tablespoons Canola oil

• 4 kaffir or curry leaves

• 1 cup water

• 2 tablespoons coconut milk

• 1 teaspoon sambal chilli (I use Glory Nonya Sambal Chilli) - this is optional

• 1 packet frozen roti paratha bread (I use Kawan Plain Roti)

METHOD

1. Season goat or lamb meat with salt for 5 minutes.

2. Heat oil in a saucepan and fry onions, garlic and ginger till fragrant.

3. Mix curry powder in a bit of water to make a paste.  Add to the saucepan and fry till oil separates out.

4. Add goat or lamb meat and fry with curry mixture till goat or lamb meat is brown.

5. Add a cup of water and bring to boil.  Add sugar and kaffir or curry leaves and simmer for an hour. Remove kaffir leaves mid way and add coconut milk towards the end of the cooking process. Taste the curry and adjust salt and sugar to ensure a curry to your liking. I like to add a teaspoon of sambal chilli to give it extra bite but this is optional. Remove curry to a serving bowl.

6. Heat up a flat bottomed pan and add one of the frozen roti paratha. No oil is required. The roti will begin to puff up. When one side is brown, flip the roti over to heat up the other side. Remove to a serving plate and continue to fry the rest of the roti.

7. Serve roti paratha with a bowl of goat or lamb curry.