Jamaican Curried Goat with Stewed Callaloo and Boiled Green Plantains

In a heavy-bottomed Dutch oven, brown the goat meat over medium-high heat until deeply seared.

Remove the meat and toss in the diced onions and minced garlic, sautéing until fragrant and golden.

Return the goat to the pot, stir in the curry spice blend and a splash of water, then cover and braise over low heat for about 90 minutes until the meat is tender and pulling away from the bone.

While the goat braises, peel and slice the green plantains into rounds and boil them in salted water until soft.

In a separate skillet, wilt the callaloo with a splash of coconut milk, seasoning with thyme and a touch of salt.

Once the goat is tender, stir in the remaining coconut milk to emulsify the sauce into a rich gravy.

Serve the curried goat alongside the steamed callaloo and boiled plantains, ensuring the coconut-curry gravy coats everything on the plate.