Jeanine Prime: Goat Curry and “Buss Up Shut” Paratha Roti Recipe | PBS Food

Jeanine Prime: Goat Curry and “Buss Up Shut” Paratha Roti

‘Buss Up Shut’ (aka Paratha bread) with curry platter (beef, goat, etc.)

One of the people Lidia met while making her special Flavors That Define Us was restaurateur Jeanine Prime. She brought her Goat Curry and “Buss Up Shut” Paratha Roti to the celebratory potluck style meal that Lidia hosted. About her dish, Jeanine says, "I'm from Trinidad and Tobago. I brought paratha bread with curries, because it is the ultimate comfort food. It's the center of every family celebration and party. The bread we call “buss up shut” like “busted up shirt” because it looks like a shredded shirt. It’s light, airy, and you use it to scoop up the curry so that you can taste it all in one bite."

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  • 3 lb. cubed bone-in goat or lamb stew meat
  • Juice of 2 limes
  • 1 cup Green Seasoning
  • ½ cup finely chopped garlic
  • ¼ cup vegetable oil
  • 2 Tbsp. Chief Hot & Spicy Duck/Goat Curry Powder
  • 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
  • 1 tsp. freshly ground black pepper

  • 2 Tbsp. vegetable oil
  • 3 Tbsp. Chief Hot & Spicy Duck/Goat Curry Powder
  • 2 tsp. ground cumin
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 Scotch bonnet or habanero chiles, 1 finely chopped, 1 whole
  • ½ cup Green Seasoning
  • Juice of 1 lime
  • Kosher salt
  • Sliced chives (for serving)

  • 2 Tbsp. baking powder
  • 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
  • 1 tsp. sugar
  • 3 cups (375 g) all-purpose flour, plus more for surface
  • 1 13.5-oz. can unsweetened coconut milk (do not stir)
  • ½ cup virgin coconut oil, divided


    Using your hands, toss goat, lime juice, Green Seasoning, garlic, oil, curry powder, salt, and pepper in a medium bowl to coat meat.
  2. Cover bowl and let sit at room temperature at least 2 hours, or chill up to 12 hours (go the full time if you can).
    Heat oil in a large Dutch oven or other heavy pot over medium-high.
  4. Add curry powder and cumin and cook, stirring constantly, until fragrant and slightly darkened in color, about 30 seconds.
  5. Working in 2 batches, add goat and marinade and cook, turning occasionally, until outside is lightly cooked but not browned and marinade darkens in color, about 2 minutes per side.
  6. Transfer goat to a plate.
  7. Combine onion, garlic, chopped chile, and Green Seasoning in same pot and cook, stirring and scraping up any browned bits stuck to bottom of pot, about 1 minute, then continue to cook, stirring occasionally, until onion is softened and translucent, about 5 minutes longer.
  8. Return goat to pot along with any remaining marinade. Add remaining whole chile and reduce heat to medium-low.
  9. Gently stir to combine, cover, and cook until meat begins to simmer in the marinade and release some of its juices, about 10 minutes.
  10. Uncover and stir.
  11. Partially cover pot and continue to simmer, stirring gently every 10 minutes or so, until liquid evaporates, then add just enough water to scrape up browned bits stuck to pot; repeat process of simmering and adding water until meat is falling from the bone and curry is thick and deeply colored, 2–3 hours total.
  12. Mix in lime juice and season with salt.
  13. Top with chives just before serving.
    Whisk baking powder, salt, sugar, and 3 cups (375 g) flour in a medium bowl to combine.
  15. Open can of unstirred coconut milk and scoop coconut cream layer off the top into a small bowl.
  16. Mix 1 cup remaining coconut milk and 1 Tbsp. coconut cream into dry ingredients by raking with your fingers, then knead, adding more coconut milk by the teaspoonful as needed, until a soft and smooth dough forms.
  17. Cover and let sit 30 minutes.
  18. Divide dough into 6 balls (about 4 oz. each) and place on a clean surface. Cover with a damp kitchen towel. Working with 1 ball at a time, flatten into a disk on a lightly floured surface.
  19. Roll out to a 6"–8"-diameter round, dusting with more flour as needed. Using your fingers or an offset spatula, evenly spread ½ tsp. oil over surface.
  20. Using a paring knife, cut a slit from the center of the round out to the edges.
  21. Lift a cut edge and roll dough inward and onto itself to create a tightly coiled cone (the skinny end formed from the center of round and the wider part from the edges).
  22. Pinch together outer edges at the wide end and tuck into cone, using your thumb to push them into the center so the coil is no longer visible.
  23. Gently coat cone evenly with oil and place on a large plate. Cover plate with an upside-down bowl or plastic wrap. Chill cones at least 2 hours and up to 12 hours.
  24. Working one at a time, set 1 cone, wide side down, on a lightly floured surface. Gently press down on cone to make a disk.
  25. Roll out, rotating dough often and dusting with more flour as needed, until ⅛" thick (7"–8" wide).
  26. Heat remaining oil in a small saucepan over medium until melted; remove from heat. Heat a medium crepe pan, tawa, cast-iron griddle, or medium skillet over medium-low. Brush pan with oil and place a roti in pan. Immediately brush surface of roti with more oil.
  27. Cook, turning every minute and brushing with more oil as it starts to look dry, until golden, puffed, and layers look like they are pulling apart, 10–12 minutes.
  28. Immediately place a roti on one side of a clean kitchen towel and fold the other side over.
  29. Holding the two ends of the towel closed with one hand, angle on a slant, allowing bottom edge to touch the counter.
  30. Tap wrapped roti with a metal baking spatula or a wooden spoon to break the layers apart.
  31. Place in an airtight container lined with a kitchen towel, cover, and let steam at least 15 minutes to soften.
  32. Repeat with remaining roti, stacking to let steam as you go.
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