Dinner · Caribbean · 20 min
Caribbean Goat Curry with Steamed Callaloo and Boiled Green Plantains
- Calories
- 704
- Protein
- 59g
- Carbs
- 71g
- Fat
- 16g
Ingredients
- 140.2 g Game meat, goat, raw
- 32.4 g Plantains, green, raw
- 50 g CALLALOO
- 88.8 g Beans, black, mature seeds, raw
- 57.7 g COCONUT MILK UNSWEETENED
- 50.0 g Onions, raw
Method
- 01Prepare the goat by cubing into 1-inch pieces. Season heavily with ground allspice and minced garlic.
- 02In a heavy-bottomed pot or dutch oven, sear the goat meat over medium-high heat until deeply browned on all sides.
- 03Add diced onions to the pot, sautéing until translucent and soft.
- 04Pour in enough water to cover the meat, bring to a boil, then reduce to a low simmer. Cover and braise for 60-75 minutes until the goat is tender and the liquid has reduced to a rich, dark sauce.
- 05Meanwhile, peel the green plantains and boil in salted water until fork-tender, about 15-20 minutes.
- 06Steam the callaloo in a separate pan with a splash of water until wilted and vibrant green. Stir in the coconut milk at the very end to coat the leaves.
- 07Serve the braised goat in a shallow bowl, spooning the thickened pan juices over the meat. Arrange the boiled plantains and creamy coconut-callaloo alongside. Finish with a dash of Scotch Bonnet pepper sauce for heat.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
