Trinidad Roti with Curried Goat Stew Filling and Fried Plantains
- 6 tablespoons Trinidad curry powder
- 1 tablespoons minced garlic plus 2 teaspoons
- 1/4 Scotch bonnet pepper, seeded and minced
- 3 to 4 tablespoons minced shallots
- 3 to 4 tablespoons minced green onions
- 1/4 cup white vinegar
- 3 to 4 pounds goat stew meat, cut into 1 1/2-inch cubes (lamb may be substituted)
- 3 tablespoons unsalted butter
- 3 tablespoons vegetable oil
- 2 cups peeled, seeded, and chopped tomatoes
- 2 1/4 teaspoons salt
- 1/2 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
- Roti Bread:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup plus 1 tablespoon milk or water
- 1/2 cup olive oil or ghee
- Fried Plantains:
- Vegetable oil, for frying
- 4 green plantains
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.
Heat the butter and oil in a large Dutch oven over medium-high heat. Add the goat stew meat in batches, and cook until well-browned, about 5 to 8 minutes per batch. Remove each batch of browned goat meat and set aside until it has all been browned. Return all of the meat to the pan and add the tomatoes, salt, and pepper. Add 1 quart of water, or enough to cover the meat, and bring to a boil. Reduce heat to a simmer, cover, and cook until tender, about 2 hours, skimming the grease off the top of the stew occasionally.
Combine the remaining 3 tablespoons of water and the cornstarch in a small bowl, whisking until smooth. Whisk the slurry into the stew and bring to a boil. Allow stew to gently boil for 5 minutes, stirring occasionally, until slightly thickened. Remove from the heat.Roti Bread:
In a medium bowl, combine the flour, baking powder, and salt, mixing well. Add the milk or water and stir until combined. Knead dough for 1 to 2 minutes. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Place dough on a lightly floured surface and divide into 8 equal portions. One at a time, roll each portion out as thinly as possible, into an 8-inch circle. Using a pastry brush, brush off any excess flour from the dough.
Heat 1 tablespoon of the oil or ghee in a large nonstick skillet or griddle over medium-low heat. Place the dough round in the skillet and cook until golden, about 1 1/2 minutes per side. Wipe skillet clean and repeat with remaining dough and oil. Cover the roti bread and keep warm until ready to serve the filling.
Yield: 8 flatbreadsFried Plantains:
Pour the oil into a heavy pan to a depth of 1-inch and preheat to 325 degrees F.
Peel the plantains. Thinly slice the plantains, lengthwise. Fry the plantains in batches until golden brown, about 3 to 4 minutes, turning occasionally. Remove from the oil and drain on paper towels. Season with salt and serve immediately.
Yield: 4 servings
Recipe courtesy of Emeril Lagasse, 2005