Trinidad Roti with Curried Goat Stew Filling and Fried Plantains

Ingredients

  • 6 tablespoons Trinidad curry powder
  • 1 tablespoons minced garlic plus 2 teaspoons
  • ¼ Scotch bonnet pepper, seeded and minced
  • 3 to 4 tablespoons minced shallots
  • 3 to 4 tablespoons minced green onions
  • ¼ cup white vinegar
  • 3 to 4 pounds goat stew meat, cut into 1 ½-inch cubes (lamb may be substituted)
  • + 18 more ingredients
    • 3 tablespoons unsalted butter
    • 3 tablespoons vegetable oil
    • 2 cups peeled, seeded, and chopped tomatoes
    • 2 ¼ teaspoons salt
    • ½ teaspoon freshly ground black pepper
    • 1 quart plus 3 tablespoons water
    • 2 tablespoons cornstarch
    • Steamed rice, for serving
    • Roti Bread, recipe follows
    • Fried Plantains, recipe follows
    • 1 ½ cups all-purpose flour
    • 1 ½ teaspoons baking powder
    • ¼ teaspoon salt
    • ½ cup plus 1 tablespoon milk or water
    • ½ cup olive oil or ghee
    • Vegetable oil, for frying
    • 4 green plantains
    • Salt

1. In a large, nonreactive bowl, combine the curry powder, garlic, Scotch bonnet pepper, shallots, green onions, and vinegar. Add the goat meat and toss to coat each piece with the seasoning. Cover and refrigerate to marinate for 8 to 12 hours. 2. In a medium bowl, combine the flour, baking powd...

View full recipe at SpringPad

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