Dinner · Caribbean · 20 min
Goat Curry with Steamed Callaloo and Boiled Green Plantains
- Calories
- 691
- Protein
- 59g
- Carbs
- 50g
- Fat
- 28g
Ingredients
- 247.4 g goat meat
- 21.7 g coconut milk
- 47.3 g Scotch bonnet pepper sauce
- 236.1 g yellow onion
- 47.3 g garlic
- 1.0833 tbsp curry powder
- 1.0857 tbsp vegetable oil
- 0.55 tsp salt
- 708.1 g green plantain
- 47.3 g callaloo
Method
- 01Season the cubed goat meat with salt and curry powder.
- 02In a heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the goat meat and sear until deeply browned on all sides, about 8 minutes. Remove and set aside.
- 03Reduce heat to medium; add diced yellow onions and minced garlic to the pot, sautéing for 4 to 5 minutes until translucent and fragrant.
- 04Return the goat meat to the pot. Add enough water to just cover the meat, bring to a gentle boil, then reduce heat to low. Cover tightly and simmer for 60 to 90 minutes until the goat reaches an internal temperature of at least 160°F (71°C) and is fork-tender.
- 05While the goat simmers, peel the green plantains and slice into 1-inch rounds. Boil in salted water for 15 to 20 minutes until tender.
- 06Steam the fresh callaloo in a separate pan with a splash of water for 3 to 5 minutes until wilted and vibrant green.
- 07Once the goat is tender, stir in the unsweetened coconut milk and Scotch bonnet pepper sauce. Let the curry reduce uncovered for 10 minutes until it thickens into a rich sauce.
- 08Spoon the curry into a bowl alongside the boiled green plantains and steamed callaloo, and serve warm.
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