Dinner · Caribbean · 15 min
Jamaican Curried Goat with Stewed Callaloo and Boiled Green Plantains
- Calories
- 777
- Protein
- 58g
- Carbs
- 78g
- Fat
- 26g
Ingredients
- 220g Game meat, goat, raw
- 165g Plantains, green, raw
- 400g Jamaican Callaloo
- 70g Coconut milk, raw
- 60g Onions, raw
- 10g Garlic, raw
Method
- 01In a heavy-bottomed Dutch oven, brown the goat meat over medium-high heat until deeply seared.
- 02Remove the meat and toss in the diced onions and minced garlic, sautéing until fragrant and golden.
- 03Return 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.
- 04While the goat braises, peel and slice the green plantains into rounds and boil them in salted water until soft.
- 05In a separate skillet, wilt the callaloo with a splash of coconut milk, seasoning with thyme and a touch of salt.
- 06Once the goat is tender, stir in the remaining coconut milk to emulsify the sauce into a rich gravy.
- 07Serve the curried goat alongside the steamed callaloo and boiled plantains, ensuring the coconut-curry gravy coats everything on the plate.
Cook it with the whole plan around it
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