Lunch · Caribbean · 15 min
Goat and Black Bean Ragout with Ginger-Infused Coconut Broth
- Calories
- 641
- Protein
- 41g
- Carbs
- 64g
- Fat
- 22g
Ingredients
- 124.1 g Game meat, goat, raw
- 65g Beans, black, mature seeds, raw
- 60g COCONUT MILK UNSWEETENED
- 80g Onions, raw
- 20g FRESH GINGER
- 10g SCOTCH BONNET KETCHUP
- 8.5g Oil, coconut
- 5g Fresh Thyme
Method
- 01Soak the black beans overnight and boil until tender.
- 02In a heavy-bottomed pot, heat the coconut oil over medium-high heat. Add the diced goat meat and sear until deeply browned and fragrant. Remove the meat.
- 03In the same pot, sauté the onions and fresh ginger until softened and translucent, about 5 minutes.
- 04Return the goat to the pot, add the cooked black beans, fresh thyme, and just enough water to cover. Bring to a simmer, cover, and braise for 45 minutes until the goat is succulent and tender.
- 05Stir in the coconut milk and scotch bonnet ketchup. Simmer uncovered for 10 minutes to allow the sauce to emulsify and thicken into a silky, rich ragout.
- 06The sauce should coat the back of a spoon and smell deeply aromatic of ginger and allspice.
- 07Serve in a warm bowl, garnished with a few fresh thyme sprigs.
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