Debbie's Yardie Goat Wrap
1
servingsThe Creed Care chef 2025 winner Debbie-Ann walker created a Jamaican street-food style wrap plate — crispy fried dumpling bread, tender goat curry, sweet-spicy chutney, charred veg, and curry dipping sauce that you can now create as well.
Ingredients
- JAMAICAN FRIED DUMPLING WRAP/FLATBREAD
60 g 60 Plain White Flour
3.50 g 3.50 Baking Powder Gluten Free
2 g 2 Sea Salt
4 g 4 Sugar - Granulated Each
14 g 14 Butter - Unsalted Block
40 ml 40 Water
40 ml 40 Oil - Vegetable Each
- GOAT CURRY FILLING
10 ml 10 Oil - Vegetable Each
1 tsp 1 Tex's Jamaican Style Curry Powder
150 g 150 Goat meat diced (Bone out)
0.25 tsp 0.25 Mixed Spice
70 g 70 White Onions - Bag
0.20 pack 0.20 Scotch Bonnet Red Chillies
0.50 tsp 0.50 Paste - Ginger Minced 'KTC' Jar
0.10 ea 0.10 Garlic - Loose Each
100 ml 100 Coconut Milk Standard
50 g 50 Chopped Tomatoes
0.50 tsp 0.50 Rubbed Thyme
1 ea 1 Potatoes - Baking Each
0.50 tsp 0.50 Salt and Pepper Seasoning Mix
- VEGTABLE FILLINGS, CHUTNEY AND SEASONING
100 ml 100 water
140 g 140 Onions - Red
0.75 ea 0.75 Peppers - Red Each
0.10 ea 0.10 Garlic - Loose
2 tbsp 2 Cider Vinegar 6% acidity
20 g 20 Light Soft Brown Sugar
0.03 pack 0.03 Courgette Yellow
0.02 pack 0.02 Courgette Green
0.50 tsp 0.50 Fresh Lemon Juice
0.10 tsp 0.10 White Mustard Seeds
0.10 tsp 0.10 Coriander Seeds
0.10 tsp 0.10 Ground Ginger
0.10 tsp 0.10 Ground Turmeric
0.10 tsp 0.10 Chillies - Dried & Crushed Each
0.10 g 0.10 Chef William Whole Cloves
30 g 30 Spinach - Baby Bag
Directions
- Jamaican Fried Dumpling Wrap/Flatbread
- In a small bowl, combine flour, baking powder, salt, and sugar.
- Rub the softened butter into the flour mix with your fingertips until it looks like fine crumbs.
- Gradually add the warm water and mix into a soft dough. Knead lightly for 1–2 minutes until smooth (don’t overwork it).
- Cover the dough and let it rest for 10 minutes (this helps it roll out without springing back).
- On a floured surface, roll the dough into a round disc about 15–18 cm wide and 4–5 mm thick.
- Heat 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.
- Goat 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.
- Add onion, chilli, ginger, garlic — cook 2–3 mins.
- Return 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.)
- Add potato, cook until soft and curry thickened. Season.
- Reserve a small bowl of curry sauce before filling the wrap — this will be your dipping sauce.
- Wilted Spinach (for inside the wrap)
- Heat a small pan with oil/butter over medium heat.
- Add spinach and stir for 1–2 minutes until just wilted (don’t overcook).
- Season lightly with salt & pepper. Drain excess liquid.
- Chargrilled Rainbow Vegetables
- Toss veg with oil, lemon juice, and seasonings.
- Grill on hot grill pan (or BBQ) until tender + charred (6–8 mins depending on veg). Keep warm.
- Red Onion Chutney
- Cook onion, pepper & garlic in a pan until soft.
- Add spices, cook 1 min.
- Stir in sultanas, vinegar & sugar. Simmer gently for 20–25 mins until thick and jammy.
- Assembly
- Place the fried dumpling flatbread on a board. Add a base of wilted spinach.
- Pile in a generous spoonful of goat curry (meat + potato, not too much liquid).
- Add a little red onion chutney and some chargrilled rainbow veg inside.
- Fold into a wrap or leave open like a flatbread fold.
- Serve with a side dish of the reserved curry sauce for dipping.
- Add extra veg + chutney on the side.
Notes
- Parsnips are a great source of vitamin C, which is vital for supporting the immune system!
