Caribbean curry is its own thing. It leans on allspice, thyme and scotch bonnet alongside the curry powder, so the result tastes warm and herbal rather than sweet or heavy. Goat is the cut it was built for — cooked on the bone so the marrow enriches the sauce, and simmered long enough that the meat pulls apart without effort.
Wrapped in roti, it becomes a meal you can eat with your hands; on a plate with rice and peas, it eats like Sunday dinner. Either way it is the dish we point first-time guests toward when they ask what to try, right alongside the oxtail plate.
Roti Wrap or Plate — What’s the Difference?
The roti wrap folds the curry goat into soft flatbread so it travels easily and eats one-handed — the better pick for a lunch break or a walk back to the office. The plate serves the same curry over rice and peas with a side, which suits a sit-down dinner or a bigger appetite. The curry itself is identical.
How We Serve Curry Goat in Edmonton
What Comes With It
- Bone-in curry goat, simmered until tender
- Wrapped in soft roti, or served over rice and peas
- A side to complete the plate version
- Pepper sauce on request
Ways to Get It
- Dine in at 10534 111 Street NW, Edmonton
- Takeout — the roti wrap is built for it
- Delivery across central Edmonton
- Catering for family gatherings and events
Serving Edmonton from 10534 111 Street NW — McCauley, Boyle Street and Downtown Edmonton and the rest of central Edmonton.
