• Cooking Time: 90
  • Servings:
  • Preparation Time:


Something never changes, and one of those are the Roti vendors in Trininad. The first time I had Trinidadian roti was in 1955 when I visited Trinidad with my parents and older brother on our way to Surinam. Twenty five years later when my wife and I visited Trinidad, I saw a familiar sight of my youth, the Roti vendor. The roti tasted just as good as I remembered from way back when.


  • 4 (60 ml)tablespoons light vegetable oil
  • 2 (400 g) cups onions, finely chopped
  • 6 cloves garlic, minced
  • 2 tablespoons Trinidadian curry*
  • 2 pounds (960 grams)lean, boneless goat (you can also use lamb or beef)
  • 1/2 pound (240 grams) potatoes, peeled and cubed
  • 1 cup (240 ml) rich beef broth
  • 1 cup (240 ml)coconut milk
  • 1/2 teaspoon salt
  • 2 tablespoons bandhania (Trinidadian coriander) or cilantro
  • Dhalpouri Bread (see recipe)


  • Heat 2 tablespoons oil in a heavy bottomed skillet. Add meat and sear until browned . Rmove meat to a platter.
  • Add onions and cook until they turn soft and glazed. Stir in garlic and curry powder.
  • Return meat to the skillet, add broth, coconut milk and salt. Cover and cook curry over low heat, until meat is tender, about 1 1/2 hours.
  • Add potatoes during the last 20 minutes of cooking. Stir in chopped coriander.
  • Serve with Dhalpouri Bread.

Categories: Caribbean  Curry  Dinner  Main Dish  Stove 
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