Breakfast · Caribbean · 10 min
Caribbean Curried Goat and Callaloo Breakfast Skillet
- Calories
- 500
- Protein
- 34g
- Carbs
- 50g
- Fat
- 18g
Ingredients
- 77.2 g Game meat, goat, raw
- 750 g Jamaican Callaloo
- 56.1 g Coconut milk, unsweetened
- 2.4 g Oil, coconut
- 150 g Onions, raw
- 45.7 g Fresh Ginger
- 5g Jerk seasoning
Method
- 01Heat half the coconut oil in a cast-iron skillet over medium-high heat. Add the diced goat meat and sear until deeply browned and fragrant, about 5-6 minutes. Remove the meat from the pan.
- 02Add the remaining coconut oil to the same skillet. Sauté the onions and grated fresh ginger until soft and translucent, smelling aromatic and pungent.
- 03Return the goat to the pan, sprinkle with the jerk seasoning, and toss well to coat. Pour in the unsweetened coconut milk, scraping the bottom of the pan to deglaze and incorporate the browned bits (fond).
- 04Lower the heat and simmer for 8 minutes until the sauce reduces and clings to the meat. Fold in the fresh Jamaican callaloo and cook for 2-3 minutes until just wilted but still vibrant green.
- 05Adjust seasoning with salt if necessary. Plate immediately, garnishing with an extra dash of fresh ginger or a slice of Scotch bonnet if desired.
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