Trinidadian Roti-Curried Goat
- Cooking Time: 90
- 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.
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.