Goat and Callaloo Curry with Steamed Green Plantains

In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced goat meat and sear until deeply browned on all sides, about 6 minutes. Remove the meat and set aside.

In the same pot, add the onions and garlic, sautéing until translucent and fragrant. Bloom 1 tsp of jerk seasoning and a pinch of allspice in the aromatics for 1 minute.

Return the goat to the pot. Add enough water to barely cover the meat, bring to a boil, then reduce to a low simmer. Cover and braise for 45 minutes until the meat is tender.

Meanwhile, peel the green plantains and slice them into 1-inch thick rounds. Boil them in a separate pot of salted water until tender, about 15 minutes.

Once the goat is tender, stir in the callaloo and the coconut milk. Simmer uncovered for 10 minutes until the greens have wilted and the sauce has thickened into a creamy, aromatic glaze.

Adjust seasoning with salt and a splash of scotch bonnet pepper sauce to your heat preference.

Plate the curry in a wide bowl, arranging the tender goat and vibrant greens, with the boiled plantains on the side. Serve hot.