Lunch · Caribbean · 10 min
Jamaican Curried Goat with Steamed Callaloo and Jasmine Rice
- Calories
- 794
- Protein
- 62g
- Carbs
- 92g
- Fat
- 25g
Ingredients
- 250g Game meat, goat, raw
- 88.3 g Jasmine rice, Thai Hom Mali
- 200g Jamaican Callaloo
- 86.0 g Coconut milk, raw liquid
- 10g Scotch Bonnet ketchup
- 15g Aromatics (Onion and Ginger)
Method
- 01Season goat meat with jerk seasoning and fresh ginger; sear in a heavy-bottomed pot over medium-high heat until deeply browned and fragrant.
- 02Add diced onions and garlic, sautéing until translucent. Deglaze the pot with a splash of water, stir in the curry spice blend, and reduce heat to low. Cover and braise for 20 minutes until the meat is tender and the sauce has thickened.
- 03Meanwhile, rinse jasmine rice until the water runs clear and steam according to package instructions until fluffy.
- 04In a separate skillet, sauté the callaloo with coconut milk until the leaves are silkily tender and the coconut has emulsified into a creamy sauce.
- 05To plate, mound the rice in a bowl, ladle the rich curried goat alongside, and top with the coconut-braised callaloo. Finish with a drizzle of Scotch Bonnet condiment for a vibrant, spicy kick.
Cook it with the whole plan around it
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