lunch

Jamaican Curried Goat with Callaloo and Steamed Green Plantain

Name: Jamaican Curried Goat with Callaloo and Steamed Green Plantain
Total time: 15 min
Cuisine: Jamaican
Ingredients: 180 g Game meat, goat, raw; 60 g Beans, black, mature seeds, raw; 80 g Plantains, green, raw; 150 g Jamaican Callaloo; 45 g Coconut milk, raw

Nutrition

666

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Game meat, goat, raw180 g

Beans, black, mature seeds, raw60 g

Plantains, green, raw80 g

Jamaican Callaloo150 g

Coconut milk, raw45 g

Instructions

Marinate goat pieces in a robust Jamaican curry powder blend (turmeric, coriander, cumin, fenugreek) and a touch of minced garlic and ginger for at least 30 minutes.

In a heavy-bottomed pot, sear the goat over medium-high heat until deeply browned. Add water to cover and simmer until tender, about 45 minutes.

Add the black beans and coconut milk to the pot, simmering until the sauce thickens and the goat pulls away from the bone.

Meanwhile, steam the green plantain slices until tender but firm, and quickly sauté the callaloo with fresh garlic and onion until vibrant green and wilted.

Plate the curry in a wide bowl, serving the steamed plantain and sautéed callaloo on the side. Garnish with a fresh sprig of thyme and a thin slice of Scotch bonnet pepper for heat.