Jeanine Prime: Goat Curry and “Buss Up Shut” Paratha Roti

Name: Jeanine Prime: Goat Curry and “Buss Up Shut” Paratha Roti
Ingredients: 3 lb. cubed bone-in goat or lamb stew meat; Juice of 2 limes; 1 cup Green Seasoning; ½ cup finely chopped garlic; ¼ cup vegetable oil; 2 Tbsp. Chief Hot & Spicy Duck/Goat Curry Powder; 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; 1 tsp. freshly ground black pepper; 2 Tbsp. vegetable oil; 3 Tbsp. Chief Hot & Spicy Duck/Goat Curry Powder; 2 tsp. ground cumin; 1 medium onion, finely chopped; 3 garlic cloves, finely chopped; 2 Scotch bonnet or habanero chiles, 1 finely chopped, 1 whole; ½ cup Green Seasoning; Juice of 1 lime; Kosher salt; Sliced chives (for serving); 2 Tbsp. baking powder; 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; 1 tsp. sugar; 3 cups (375 g) all-purpose flour, plus more for surface; 1 13.5-oz. can unsweetened coconut milk (do not stir); ½ cup virgin coconut oil, divided