Goat Curry with Steamed Callaloo and Boiled Green Plantains

In a heavy-bottomed pot, sear the goat meat over medium-high heat until deeply browned on all sides. Remove and set aside.

Reduce heat to medium; add diced onions and minced garlic to the pot, sautéing until translucent and fragrant. Add the jerk seasoning and allspice, stirring for 1 minute until the spices bloom.

Return the goat meat to the pot. Add enough water to just cover the meat, bring to a gentle boil, then reduce heat to low. Cover tightly and simmer for 60-90 minutes until the meat is fork-tender.

While the goat simmers, peel the green plantains and slice into 1-inch rounds. Boil in salted water for 15-20 minutes until tender.

Steam the callaloo in a separate pan with a splash of water until wilted and vibrant green.

Once the goat is tender, stir in the unsweetened coconut milk and Scotch Bonnet sauce. Let the sauce reduce for 10 minutes until it thickens into a rich, creamy curry.

Plating: Place the tender goat in the center of a shallow bowl, spooning the coconut-curry sauce over the top. Serve alongside the boiled plantains and steamed callaloo for a balanced, authentic Caribbean meal.