Curry Goat

This fall-off-the-bone marinated and slow-cooked goat is just one of many dishes that show up in Cane chef Peter Prime’s take on a Trinidadian lime—a hangout, or in this case, a full-on roti lime feast. The main flavor of this dish is owed to Trinidad and Tobago’s Chief Hot & Spicy curry powder, made specifically for duck and goat. It’s stronger and hotter than your typical Madras curry powder, so it stands up to the assertive flavor of meat. You can purchase it online or doctor up Madras curry powder to use in its place: Combine 3 Tbsp. Madras curry powder, 1 Tbsp. ground coriander powder, 2 tsp. ground fennel seeds, and 1 tsp. freshly ground black pepper. Serve the Curry Goat alongside Fruit Chow, Aloo and Chana, Tomato Choka, and the main event: the flaky Buss Up Shut Paratha Roti.