Lunch · Caribbean · 15 min
Caribbean Curried Goat with Steamed Callaloo and Boiled Green Plantain
- Calories
- 572
- Protein
- 46g
- Carbs
- 57g
- Fat
- 13g
Ingredients
- 180 g Game meat, goat, raw, cubed
- 125 g Plantains, green, raw
- 250 g Jamaica callaloo
- 52.0 g Coconut milk unsweetened
- 80 g Onions, raw, diced
- 15 g Fresh ginger, minced
- 10 g Garlic, raw, minced
Method
- 01In a heavy-bottomed pot, sear the cubed goat meat over medium-high heat until deeply browned on all sides. Remove the meat and set aside.
- 02In the same pot, sauté the onions, garlic, and ginger until fragrant and soft. Add the browned goat back in, cover with water, and simmer over low heat for 60-75 minutes until the meat is fork-tender.
- 03Meanwhile, peel the green plantains and slice them into 1-inch thick rounds. Boil in salted water for 15-20 minutes until tender.
- 04In a separate pan, steam the callaloo with a splash of water until wilted. Stir in the unsweetened coconut milk and cook for 2 minutes to thicken into a creamy, vibrant green side.
- 05Once the goat is tender, reduce the remaining liquid into a rich, aromatic gravy. Season with allspice and a touch of scotch bonnet pepper.
- 06Plate the tender goat in its rich sauce alongside the boiled plantains and the creamy coconut-steamed callaloo. Serve hot, ensuring a generous portion of the gravy is spooned over the plantains.
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