Trinidad Roti with Curried Goat Stew Filling and Fried Plantains (Emeril Lagasse) Recipe

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Trinidad Roti with Curried Goat Stew Filling and Fried Plantains (Emeril Lagasse)
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Ingredients:

Directions:

  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. 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.
  3. 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.
  4. To serve, place steamed rice on 1 piece of Roti Bread. Spoon the goat stew over the rice and fold the ends of the roti over to enclose the stew. Serve immediately with Fried Plantains.
  5. Roti Bread:
  6. 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.
  7. 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.
  8. 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.
  9. Yield: 8 flatbreads
  10. Fried Plantains:
  11. Pour the oil into a heavy pan to a depth of 1-inch and preheat to 325 degrees F.
  12. 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.
  13. Yield: 4 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1996.22 Kcal (8358 kJ)
Calories from fat 1009.26 Kcal
% Daily Value*
Total Fat 112.14g 173%
Cholesterol 107.7mg 36%
Sodium 4066.07mg 169%
Potassium 1163.6mg 25%
Total Carbs 198.85g 66%
Sugars 18.52g 74%
Dietary Fiber 16.59g 66%
Protein 51.38g 103%
Vitamin C 29.5mg 49%
Vitamin A 0.2mg 7%
Iron 1.8mg 10%
Calcium 347.1mg 35%
Amount Per 100 g
Calories 190.88 Kcal (799 kJ)
Calories from fat 96.5 Kcal
% Daily Value*
Total Fat 10.72g 173%
Cholesterol 10.3mg 36%
Sodium 388.79mg 169%
Potassium 111.26mg 25%
Total Carbs 19.01g 66%
Sugars 1.77g 74%
Dietary Fiber 1.59g 66%
Protein 4.91g 103%
Vitamin C 2.8mg 49%
Iron 0.2mg 10%
Calcium 33.2mg 35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 48.5
    Points
  • 54
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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