Trinidadian Curry Goat and Roti

Ingredients

• 4 pounds goat stew meat, cut into 1"-inch pieces
• 1/2 lemon or 1 lime
• 1/2 cup green seasoning (see below for recipe, can also be bought at a store that sells Caribbean foods)
• 1 tablespoon cilantro, finely chopped
• 3/4 white onion, small dice
• 2 tablespoons garlic, minced
• 1 habanero pepper, blended
• 1 tablespoon kosher salt
• Freshly ground black paper, to taste
• 4 scallions
• 1 bunch thyme
• 2 bunches of cilantro
• 1 bunch parsley
• 12 garlic cloves
• 1 large white onion
• 1/2 Scotch bonnet chili pepper
• 1 stalk celery
• 6 pimento peppers
• 1 habanero pepper
• 4 tablespoons extra-virgin olive oil
• 1/4 white onion, sliced
• 2 1/2 tablespoons curry powder
• 2 teaspoons duck and goat curry powder
• 2 teaspoons amchar masala
• 2 tablespoons green seasoning (recipe above)
• 6 thyme sprigs
• Salt, to taste
• Bunch of cilantro, roughly chopped
• 1/2 teaspoon ground cumin
• 3 cups all-purpose flour
• 1 teaspoon sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 tablespoon ghee or neutral oil
• 1 1/4 cup warm water or slightly more
• 1/3 cup butter
• 1/4 cup ghee or neutral oil (for basting the roti)