Debbie's Yardie Goat Wrap

Ingredients

Ingredients for 1 serving

• JAMAICAN FRIED DUMPLING WRAP/FLATBREAD
• 60g Plain White Flour
• 3.5g Baking Powder Gluten Free
• 2g Sea Salt
• 4g Sugar - Granulated Each
• 14g Butter - Unsalted Block
• 40ml Water
• 40ml Oil - Vegetable Each
• GOAT CURRY FILLING
• 10ml Oil - Vegetable Each
• 1 tsp Tex's Jamaican Style Curry Powder
• 150g Goat meat diced (Bone out)
• 0.25 tsp Mixed Spice
• 70g White Onions - Bag
• 0.2 packs Scotch Bonnet Red Chillies
• 0.5 tsp Paste - Ginger Minced 'KTC' Jar
• 0.1 Garlic - Loose Each
• 100ml Coconut Milk Standard
• 50g Chopped Tomatoes
• 0.5 tsp Rubbed Thyme
• 1 Potatoes - Baking Each
• 0.5 tsp Salt and Pepper Seasoning Mix
• VEGTABLE FILLINGS, CHUTNEY AND SEASONING
• 100ml water
• 140g Onions - Red
• 0.75 Peppers - Red Each
• 0.1 Garlic - Loose
• 2 tbsp Cider Vinegar 6% acidity
• 20g Light Soft Brown Sugar
• 0.03 packs Courgette Yellow
• 0.02 packs Courgette Green
• 0.5 tsp Fresh Lemon Juice
• 0.1 tsp White Mustard Seeds
• 0.1 tsp Coriander Seeds
• 0.1 tsp Ground Ginger
• 0.1 tsp Ground Turmeric
• 0.1 tsp Chillies - Dried & Crushed Each
• 0.1g Chef William Whole Cloves
• 30g Spinach - Baby Bag

Method

1. 1Jamaican Fried Dumpling Wrap/Flatbread: In a small bowl, combine flour, baking powder, salt, and sugar.
2. 2Rub the softened butter into the flour mix with your fingertips until it looks like fine crumbs.
3. 3Gradually add the warm water and mix into a soft dough. Knead lightly for 1–2 minutes until smooth (don’t overwork it).
4. 4Cover the dough and let it rest for 10 minutes (this helps it roll out without springing back).
5. 5On a floured surface, roll the dough into a round disc about 15–18 cm wide and 4–5 mm thick.
6. 6Heat oil in a frying pan over medium heat (about 1 cm deep). Fry the flatbread for 2–3 minutes per side, until golden brown and slightly puffed and drain on kitchen paper.
7. 7Goat Curry Filling: Heat oil in a small pot, add curry powder + allspice, cook 30 secs until fragrant. Brown goat chunks well on all sides. Remove.
8. 8Add onion, chilli, ginger, garlic — cook 2–3 mins.
9. 9Return goat, add coconut milk, tomatoes, thyme, and water. Simmer gently for 1–1.5 hrs until tender. (I will use a pressure cooker to make sure this is cooked in half the time.)
10. 10Add potato, cook until soft and curry thickened. Season.
11. 11Reserve a small bowl of curry sauce before filling the wrap — this will be your dipping sauce.
12. 12Wilted Spinach (for inside the wrap): Heat a small pan with oil/butter over medium heat.
13. 13Add spinach and stir for 1–2 minutes until just wilted (don’t overcook).
14. 14Season lightly with salt & pepper. Drain excess liquid.
15. 15Chargrilled Rainbow Vegetables: Toss veg with oil, lemon juice, and seasonings.
16. 16Grill on hot grill pan (or BBQ) until tender + charred (6–8 mins depending on veg). Keep warm.
17. 17Red Onion Chutney: Cook onion, pepper & garlic in a pan until soft.
18. 18Add spices, cook 1 min.
19. 19Stir in sultanas, vinegar & sugar. Simmer gently for 20–25 mins until thick and jammy.
20. 20Assembly: Place the fried dumpling flatbread on a board. Add a base of wilted spinach.
21. 21Pile in a generous spoonful of goat curry (meat + potato, not too much liquid).
22. 22Add a little red onion chutney and some chargrilled rainbow veg inside.
23. 23Fold into a wrap or leave open like a flatbread fold.
24. 24Serve with a side dish of the reserved curry sauce for dipping.
25. 25Add extra veg + chutney on the side.