Does anyone have a favorite goat roti recipe?

I have about a pound and a quarter of free-roaming goat (believe
it's a leg cut, lots of fat marbled through it, maybe it's
a shoulder). Left to myself I will braise the goat for a couple
hours in curry spices, broth, tomato and onion (with maybe a petite
habanero in there). I'll make a spelt-flour, yeast dough
with tumeric in it for color, and then assembly the thing like
a calzone large enough for two people and bake it.

I'll google for recipes to see if I'm missing anything, but
any pointers appreciated.

For reference, if you've had a goat roti at Reef in Vancouver,
that's one I consider good. But I do not know what style it is
supposed to be (Trinidad, Jamaica, etc.)

Steve

Why Goat Roti ? Why not Roast Goat or Roti de chevre ?

Steve Pope wrote:
> Does anyone have a favorite goat roti recipe?
>

Steve Y > wrote:

>Why Goat Roti ? Why not Roast Goat or Roti de chevre ?

Not the same thing. In "Goat Roti", the "Roti" refers to
a flat bread typical of the west Indies and south Asia,
and is a word for this bread that has entered the English
language.

It is not the French word (or any other word) for "roasted".

Steve

I sit corrected and offer my 'umble apologies for doubting you

Steve

Steve Pope wrote:
> Steve Y > wrote:
>
>> Why Goat Roti ? Why not Roast Goat or Roti de chevre ?
>
> Not the same thing. In "Goat Roti", the "Roti" refers to
> a flat bread typical of the west Indies and south Asia,
> and is a word for this bread that has entered the English
> language.
>
> It is not the French word (or any other word) for "roasted".
>
> Steve

Well, having received no suggestions and too lazy to sift
through recipes online, I just decided to wing it.

I braised the one-pound piece of goat shoulder in vegetable
stock, along with curry seasonings (cumin, cadamom, cinnamon,
fenugreek) until tender. I then separated the stock, discarding
the fat, pulled the bones out of the goat, and re-combined
it along with sauteed onion, carrot, one jalapeno, and more
of the same curry spices. I cooked this uncovered until
near-dry.

Meanwhile I made my standard spelt pizza dough, with the addition
of a goodly amount of tumeric. I assembled the whole thing
like a calzone (adding some cider vinegar to the filling) and
it's in the oven now.

Steve