📖 Instructions

1. Prepare the Chicken and Beef: In a large bowl, combine the diced chicken and beef. Marinate with 2 tablespoons of curry powder, 1 tablespoon of ground cumin, 1 tablespoon of allspice, 1 teaspoon of cayenne pepper (if using), salt, and black pepper. Ensure the meat is evenly coated. Let it sit for at least 30 minutes, or preferably 2 hours, to allow the flavors to meld.
2. Sauté Aromatics: In a Dutch oven or large pot, heat the vegetable oil over medium heat. Add the chopped onions, bell peppers, and minced garlic. Sauté until the onions are translucent and the peppers are slightly softened, about 5-7 minutes. Stir in the grated ginger and scotch bonnet pepper (if using); be cautious with the scotch bonnet, as it can be very spicy!
3. Cook the Meat: Add the marinated chicken and beef to the pot. Stir well to combine with the aromatics. Cook until the meat is browned on all sides. This usually takes about 8-10 minutes. Add the diced potatoes and carrots to the pot. Pour in the beef broth or stock. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1 to 1.5 hours, or until the meat and vegetables are tender. Stir occasionally to prevent sticking.
4. Thicken the Gravy: In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Pour the slurry into the pot and stir well. Simmer for an additional 5-10 minutes, or until the gravy has thickened to your desired consistency. Taste and adjust the seasoning as needed. Add fresh cilantro or parsley, chopped, for a burst of freshness.
5. Prepare the Roti Dough: In a large mixing bowl, whisk together the flour and salt. Gradually add the warm water, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until it is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
6. Rest the Dough: Form the dough into a ball. Lightly grease the mixing bowl with vegetable oil, place the dough back in the bowl, and turn to coat. Cover with a clean kitchen towel or plastic wrap and let it rest for at least 30 minutes, or up to 1 hour. This resting period allows the gluten to relax, making the dough easier to roll out.
7. Divide and Roll the Dough: Divide the dough into equal portions, about 6-8 pieces, depending on the size you want the roti to be. On a lightly floured surface, use a rolling pin to roll each portion into a thin circle, about 8-10 inches in diameter. The thinner the roti, the better!
8. Cook the Roti: Heat a griddle or tawa over medium heat. Place one roti on the hot surface and cook for about 1-2 minutes on each side, or until it starts to puff up and develop golden-brown spots. Lightly brush with melted butter or ghee for added flavor and softness. Keep the cooked roti warm in a clean kitchen towel while you cook the remaining roti.
9. Assemble the Roti: Place a generous amount of the spiced beef and chicken mixture in the center of each roti. Fold the sides of the roti over the filling, like a wrap, or simply fold it in half. Serve immediately and enjoy!