Trinidad Roti With Curried Goat Stew Filling And Fried Plantains

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6 tablespoons Trinidad curry powder

1 tablespoons minced garlic plus 2 teaspoons

1/4 Scotch bonnet pepper, seeded and minced

3 to 4 tablespoons minced shallots

3 to 4 tablespoons minced green onions

1/4 cup white vinegar

3 to 4 pounds goat stew meat, cut into 1 1/2-inch cubes (lamb may be substituted)

3 tablespoons unsalted butter

3 tablespoons vegetable oil

2 cups peeled, seeded, and chopped tomatoes

2 1/4 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 quart plus 3 tablespoons water

2 tablespoons cornstarch

Steamed rice, for serving

Roti Bread, recipe follows

Fried Plantains, recipe follows

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup plus 1 tablespoon milk or water

1/2 cup olive oil or ghee

Vegetable oil, for frying

4 green plantains


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