Bajan Roti

I don’t know what else to call this (maybe a curried beef wrap). It is an extremely thick curry based stew inside a wrap. The wrap is usually made of roti (an Indian flat bread) or tortillas (what I use). I’ve named it Bajan Roti here because that’s what it’s called in Barbados. I first learned about it when I was stationed there in the Navy in the 1970s.

Serves  Appx 8 – 12

 

Ingredients:

- 4-6 russet potatoes

- 1 lb. stew beef

- 2 green onions (scallions)

- 1 stalk celery

- 3 pkg Golden Curry mix (mild) (or 3 to 6 tbs of yellow curry)

- Enough water to cover all ingredients

Directions:

- Peel potatoes and cut into 1 inch cubes and divide in half.

* I cut about half of those into French Fry size so they will dissolve quicker. The larger pieces I put in after

  about 2½ hours.

- Chop green onions (scallions) and celery

- Fill stock pot with appx 8 cups of water and put celery, scallions and half of the potatoes in the pot and

  bring to a rolling boil.

- While heating stock, brown stew beef in large frying pan.

* I use yellow curry powder on beef at this point to assist in adding flavor later on.

- When water reaches a boil, add contents of two packages of mild Golden Curry mix. You have to watch

  closely here to make sure nothing sticks to the bottom until the curry mix dissolves.

* My secret is to put the curry mix in a (very)large slotted spoon and submerge it in the boiling water—

  keeping it off the bottom—until curry dissolves.

- Add half the browned stew beef once curry mix has dissolved and reduce heat to a simmer.

  Continue cooking for two hours stirring regularly.

* The largest concern from here on is to prevent sticking to the bottom and burning.

- While you cook keep an eye on the stew as it thickens. In about two hours most of the solids should be

  dissolved and it's time to add the rest of the potatoes and stew meat.

- Continue cooking for another 45 minutes to an hour or until beef is done (cooked and slightly soft) and

  potatoes are soft. Here’s where tasting is very important.

- Once the flavor is the way you want it, remove from heat and let settle (rest) for about twenty minutes.

  Stew will thicken considerably during this time.

* Note  Stew will have a weak watery taste until about 2 to 2½ into the cooking and then the taste will

  change in a matter of minutes. The taste will become full and rich. That’s the time to allow it to rest and

  thicken.

- Serve as stew and use roti dough or tortillas to dip/scoop or make wrap and enjoy.

* Shrimp or chicken may be substituted for beef. If substituting chicken, cooking time will be much less.

  If substituting shrimp, add as you remove from heat and stir to incorporate.

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