Lunch · Caribbean · 10 min
Pan-Seared Goat with Sautéed Callaloo and Crispy Green Plantains
- Calories
- 666
- Protein
- 50g
- Carbs
- 67g
- Fat
- 22g
Ingredients
- 180 g Game meat, goat, raw
- 250 g Jamaican Callaloo, raw
- 150 g Plantains, green, raw
- 17 g Coconut oil
- 10 g Fresh garlic, minced
- 15 g Jerk seasoning
Method
- 01Pat the goat meat dry and rub thoroughly with the jerk seasoning. Let it sit for 10 minutes.
- 02Peel the green plantains and slice into 1/2-inch thick coins. Heat half the coconut oil in a heavy-bottomed skillet over medium-high heat. Fry plantain coins until golden and slightly softened, about 3 minutes per side. Remove and set aside.
- 03In the same skillet, add the remaining coconut oil. Once shimmering, add the seasoned goat meat. Sear over high heat until a deep, dark crust forms, about 4-5 minutes per side for medium-well. Remove and let rest.
- 04Lower the heat to medium. Add the minced garlic to the pan, blooming it for 30 seconds until fragrant. Add the callaloo and a splash of water, covering the pan to steam until the greens are tender and glossy, about 3 minutes.
- 05To plate, arrange the vibrant greens on the side, place the seared goat medallions atop, and nestle the crispy plantain coins around the plate. Finish with a pinch of sea salt.
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