Trinidad Roti with Curried Goat Stew Filling and Fried Plantains

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Tried this recipe and didnt really come out how Trinidad food should. The best Roti and Curry Goat I had was at a wedding a while ago when Trini Caribbean Catering were catering for this event.

There are some great goat recipes out there so if you didnt like this one dont give up just move on to the next one. once you get some Trinidad Chief Curry powder and cook it right with the right seasoning then you should be good!!!

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inaccurate on many levels...
1. The word 'bread' is never appendaged to the word 'roti'. Just like ciabatta, pumpernickel or tortilla, roti deserves to be recognised in it's own right without being called 'bread'. Other reviewers are spot on that the roti skin, used for wrapping is called dhalpuri. There's also paratha, which looks like a torn shirts and is used to dip into various curried meats and vegetables.
2. I don't know how the curry flavour comes out using Emeril's technique. It's important to cook the curry first in order to season the oil and integrate it properly into the meat.
3. In Trinidad, I have NEVER seen rice being served in a roti. The goat, chicken, beef or shrimp, along with other vegetables are used to make the wrap. I can't imagine what rice and roti would taste like!
I thoroughly appreciate the fact that a recipe of this nature is even here but it's not hard to find a Trini chef who can give a more authentic recipe for what is almost a national dish.

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Oh dear lord!!! what a terrible representation of trinidad food!!! sorry but that is definitely not how you make the goat, even if you wanted to add a personal touch, you still have to get the basic ingredients and method right...please see choppers411_13010042 recipe for the goat...wth! lol...sorry mr. lagasse, but please try to represent the food correctly, people absolutely cannot think this is how my local cuisine looks or tastes!

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I am terribly sorry but that entire goat recipe has nothing to do with Trinidad! the goat must be seasoned with salt, soy sause, garlic, pimiento, onion and shadow beni and may have sive or celery as well. Then it can be marinated for two hours. Use a big pan and heat a little oil with some curry and add water. Then add some garlic and onions with the curry. Allow the curry to fry with garlic and onion until the curry gets dry. Add the goat to the pot and stir. Leave to cook on very light heat. The goat will release its own water. There will be no need to add any water. When the water that the goat released is almost dried out, add about a cup of coconut milk. (be sure to stir every 5 minutes once the goat was added into the pot There is no need to add corn starch, the milk will thicken the auce as the meat is being cooked. Only if the milk has been dried up then add water. However the meat should be tender by then. This recipe should only take an hour and fifteen minutes to cook and has never taken 2 hours! one last thing is thatn Trinidadians do not eat any food that has too much sause, we eat enough so the amount of liquid left in the pot should be equal quater the amount of the meat.

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I am a Trinidadian-American very in touch with my nationality having grown up on roti made for me by my grandmother and other family members. I can assure you, that this is a poor knock off especially for those trying to learn about Trinidadian cuisine. Ideally you want to use ingredients from Trinidad especially the all-important curry, as most of the curries sold in US stores are poor imitations and lack taste. Also this recipe fails to note that there are several types of roti available in Trinidad and the one most common used for wrapping is dhalpuri which is made with split peas incorporated into the roti bread, and that is missing from this recipe. Do a search on the Internet if you want to learn authentic Trinidad cuisine, not the american version.

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The curry should always be cooked first, it even says so on the packet (if it is trinidadian curry you using. If food network wants to really taste Trini food they may need to actually take a nice long trip or hire someone who actually prepares this food on a regular basis.

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One of the reviewers made the point that an important element is missing and I completely agree the coconut milk is a vital part of a Trini curry goat for a lot of Trinbagoinans (but not all, its not typical for other types of Trini curries but Goat, Chip chip and a few others usually have this flavor (some cilantro also adds a extra kick

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I am from Trinidad, as a child my mother made this dish quite often. I say all of that to provide my expertise in this area. I love Emril but: Curry Goat must have coconut milk and Golden Ray in it to be called Trinidadian. Also a Roti plate is a must have, it is round metal flat surface object that comes in various sizes. The Food Network should always provide authentic dishes.

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I love this recipe for curried goat. I've made it several times. It's flavorful, and relatively easy to make.

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Nice show and great personality , but that is not how a typical trinidadian makes a curried goat stew nor a roti for wrapping with a meat filling. The typical roti which is made for wrapping meat and potatoes/vegetables is called a dhalpuri. This is made similar to how you started but then the balls are rolled out to a small circle by hand and are then filled with boiled split peas which is ground and seasoned. Rice is seldom ever wrapped into the roti unless a customer requests it. I have seen this rice thing done though in my brother's Roti Restaurant in USA.
Great Show. Thanks for showcasing Trinidad and using Trinidad curry powder.