Dinner · Caribbean · 15 min
Goat and Callaloo Curry with Steamed Green Plantains
- Calories
- 752
- Protein
- 52g
- Carbs
- 68g
- Fat
- 24g
Ingredients
- 180 g Game meat, goat, raw
- 400 g Jamaican Callaloo
- 145 g Plantains, green, raw
- 65 g Nuts, coconut milk, raw
- 100 g Onions, raw
- 15 g Garlic, raw
- 1.7 g Olive oil
Method
- 01In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced goat meat and sear until deeply browned on all sides, about 6 minutes. Remove the meat and set aside.
- 02In the same pot, add the onions and garlic, sautéing until translucent and fragrant. Bloom 1 tsp of jerk seasoning and a pinch of allspice in the aromatics for 1 minute.
- 03Return the goat to the pot. Add enough water to barely cover the meat, bring to a boil, then reduce to a low simmer. Cover and braise for 45 minutes until the meat is tender.
- 04Meanwhile, peel the green plantains and slice them into 1-inch thick rounds. Boil them in a separate pot of salted water until tender, about 15 minutes.
- 05Once the goat is tender, stir in the callaloo and the coconut milk. Simmer uncovered for 10 minutes until the greens have wilted and the sauce has thickened into a creamy, aromatic glaze.
- 06Adjust seasoning with salt and a splash of scotch bonnet pepper sauce to your heat preference.
- 07Plate the curry in a wide bowl, arranging the tender goat and vibrant greens, with the boiled plantains on the side. Serve hot.
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