Curry Goat Recipe

A Curry Goat Recipe

"The most popular method of cooking goat meat in Trinidad is to curry it."

"Even more popular than curry goat by itself in Trinidad is a good Goat Roti. Somehow the inherent curry goat flavour mixes together with the other sides like the channa and aloo, bodi, and fry ochro to make one mouthwatering, TASTETATIONAL experience…. Oh! And don’t forget; Ah red Solo ( soft drink, soda) to wash it down… But wait! I already did dhalpuri . You could surely make your own Goat Roti at home now lol! Here’s Curry Goat. Enjoy " www.simplytrinicooking.com

CURRY GOAT

1 lb goat meat, cubed
1 lime
1 onion, chopped
2 tbsp green seasoning
4 tsp masala (divided)
2 tbsp curry (divided)
1/2 tsp saffron (tumeric)
4 cloves garlic (divided)
7 leaves culantro, chopped
4 sprigs chive, chopped
1 tbsp soy sauce (optional)
1 tbsp coconut powder
Salt to taste
Pepper to taste

Wash the meat with the lime and drain

add salt

green seasoning

2 tsp masala

saffron (tumeric) powder

and 1 tbsp curry powder

add the onion and two cloves of chopped garlic

then the culantro (chadon beni ) and chive. Mix well. Leave to marinate for at least one hour.

Tip: You can use this time wisely and boil your rice or knead flour for bake or roti, while the meat marinates

Heat the oil

and saute the other 2 cloves of chopped garlic

In about 1/2 cup of water, mix 2 tsp of masala and 1 tbsp of curry powder. Add to the sauteed garlic and allow to cook for about one minute.

Add the marinated goat and mix in the curry thoroughly.
Then add the soy sauce (optional)

Allow to cook for about 5 minutes or when you see the water is drying down.

Add the coconut powder

Then add enough water to cover the meat and pressure cook for 15 minutes.

Tip: To avoid burning the meat, here’s a tip…When you add the water
 lift the pressure cooker and remember it’s weight. Then as you cook, periodically lift the weight and shake the pressure cooker to test if there is any water remaining.

N.B. Use this method only for meats and not for split peas.
For peas try the following method….
Look at the amount of steam and use your sense of smell; if you see wisps of steam and get a slight aroma, check your pressure cooker.

After about 15 minutes check the meat for tenderness. By this time it should be about half done. Top up with water and pressure cook for another 15 minutes or until the water has evaporated (Similar to the amount of water you had before you started to pressure cook the goat)

This is curry goat with dhalpuri and curry bodi and aloo.

Recipe adapted from: http://www.simplytrinicooking.com/curry-goat/#ixzz3mRxmq7eS

Dhal Puri

 Dhal Puri Recipe

DHAL PURI ROTI

1 cup split peas
1/2 tsp. saffron powder
3 cloves garlic
5 cups flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. geera
1 tbsp. ghee
1/4 cup oil
water for kneading

Sift the flour with the baking powder and salt.

Knead flour to a soft dough.

Rub oil over the dough.

Make dough into 6 or 8 balls (loyas) according to the size of the tawah. Leave to rest.

Boil the split peas with saffron, salt and a clove of garlic and drain.

Grind the split peas with a small hot pepper and 2 cloves of garlic.

Use magic bullet, food processor or food mill to grind the split peas.

Add geera, salt to taste. Mix well and set aside.

Open the each ball of dough…

and place in the centre, 2-3 tbsp. of split peas as the filling.

Pull the sides over and close up. Turn over and leave to rest.

Roll out the dough.

Roll out the filled dough very thinly.

Mix the tablespoon of ghee with the rest of oil.
This will be used to grease the tawah and the dhal puri while cooking.

Heat tawah on a medium flame.

Grease the tawah with the ghee and oil mixture and place the rolled out roti.
Grease the top, cook on one side, turn over, and cook on the other side.

Be sure to press the edges of the roti

when the dhal puri is cooked and swells, fold and place in a bowl to cool
(like in the very first picture)

Here we have dhal puri with curry channa and aloo,

curry chicken, and pumpkin talkari.

Adapted Recipe from website: http://www.simplytrinicooking.com/dhal-puri-roti/#ixzz3mMY0tvCg

Pepper Roti

PEPPER ROTI

TnT's Chef League

 For Roti

 3 cups flour
3 tsp. baking powder
1/2 tsp. salt...
1 tsp. sugar
1 1/2 cup water
1 tbsp. oil
2 tbsp. butter

For pepper filling:

 4 hot peppers
2 cups grated potato
1 cup grated carrot
40 leaves chadon beni
10 cloves garlic
1/4 onion, chopped
2 cups grated cheese
salt to taste
2 pimento peppers, chopped

Directions:

Blanch or par boil Potato. Grate and wash the potato.
Note: This washing process prevents the potato from turning brown: similar to how an apple turns brown after cutting.

Chop and blend the hot peppers, pimento peppers, chadon beni, garlic, onion and carrot. Add salt to taste.

Add the potato…
then the cheese…..
and mix together. Set aside.

Mix the flour, sugar, baking powder, salt, and water into a dough.
 Divide the dough into 2, coat with oil and leave to rest for 1 hour.

Afterward, open out the dough, spread 1 tbsp of butter and Sprinkle flour.

Make a cut from the center and roll into a cone.  Press the peak and flatten the center of the cone.
Leave to rest for 15 minutes.

Roll out both balls with a bailna.

 Heat the tawa then lower the fire and spread one roti. Then spread the pepper mixture… then place the other roti over it and press right around.

Spread a little oil over the surface. Turn over carefully using a dabla. Spread some more oil over the surface.

let cook for a few minutes…

then cut into pieces and serve.