Slow Cooker Goat Curry

Goat Curry - authentic Indian recipe by myheartbeets.com

Goat Curry in a Crock Pot

Whenever I make this slow cooker goat curry, I make sure to relish each and every bite of it. It disappears quickly around here. The sauce is full of flavor and the meat, when cooked slow, becomes perfectly tender and juicy.

If you haven’t had goat meat before, you’re in for a treat. Goat meat is very popular in North India; it’s more popular than lamb or beef. My parents were both born in North India and they ate goat meat once a week – but neither of them tried lamb until they moved to the states. Growing up, my mom cooked goat meat very often at our house. Unfortunately, I missed out on too many of those tasty meals. When I was younger, I’d turn my nose up at anything other than chicken breast. Oh, how times have changed (for the better). If you’ve never eaten goat meat, I encourage you to give it a try. It’s fairly similar to lamb or beef and when cooked properly, it’s fantastic.

When you make this goat curry recipe, add all of the ingredients listed below to your crock pot except for the tomatoes, water and the garam masala. You’ll add these three things an hour before serving. The reason you don’t want to add water in the beginning is because you want the onions to caramelize in the crock pot. It’ll make for a more tasty masala. Set the slow cooker on high for four hours, stirring every hour or so just to make sure nothing burns. After four hours, you’ll add the final ingredients and let it all stew together for another hour or until the meat is falling apart. Make paleo naan or paleo roti to help you scoop up this deliciously spiced, melt-in-your-mouth goat meat curry.

If you’re feeling adventurous, give this a try. Trust me, your taste buds will thank you.

For those who already eat and enjoy goat meat, I’d love it if you’d leave a comment letting others know why you like goat meat :)

Goat Curry

Goat Curry

Ingredients

Instructions

  1. In a coffee grinder, finely grind cloves and cardamom.
  2. In crock pot, add all ingredients listed except tomatoes, water and garam masala (you will add this at the end).
  3. Set to high and cook for 4 hours - stirring the curry every hour or so.
  4. After four hours, add tomatoes, water and garam masala. Cook on high for another hour or until the meat is tender.

Notes

*I used goat stew meat because that's what I had, but other cuts with bone will also taste great. Typically we get a leg cut into pieces.

http://myheartbeets.com/slow-cooker-goat-curry-indian/

Comments

  1. Robin says

    Thank you! Thank you! I have been looking for an easy Goat meat recipe, I will try this soon and let you know how it turns out…

  2. Maertje says

    I grew up eating lots of my Mother’s West Indian food and curried goat was my favourite – fantastic flavour for stews and other slow-cooked dishes. I’ve only just found your website, but it has exactly the type of food I love to eat so I’m delighted! I’m especially intrigued by the paleo naan, roti & empanada… :)

  3. says

    We have an indian resturant in my neighborhood that makes a goat curry, it is actually the only indian food I have ever tried lol, but OMG! It is soooo good! I’ve not seen goat anywhere not sure where to go about getting it, but as far as the cloves and cardamom goes, I only ever buy ground herbs and spices, do you have measurements for them ground? I’m on a budget and don’t want to go out and buy a spice grinder just for one dish.

    • says

      Hi Amanda, I don’t have measurements for them ground – but I think you can just give it your best guess. With spices like cloves/cardamom I think you’ll be fine even if you add a little more or less. I would suggest giving whole spices a chance though – they’re usually cheaper and they taste way better than ground spices. Ground spices lose flavor faster. I bought my spice grinder (coffee grinder) for $20 from bed bath beyond. Let me know if you make this!

  4. Amanda says

    I love this recipe! I married an Indian man and while he’s not fussy with different foods he does miss his mothers home cooked meals. Goat was something his family had on special occasions so I just had to find a recipe. This one is amazing! We both love it to death and I got a one up on his mothers cooking- double happy there :P

  5. says

    This recipe was a hit at my recent dinner party – perfect as it was simple to prepare and the meat just fell beautifully off the bone – everyone could self-serve. Myself and guests hadn’t dined on goat since we had been in India and Pakistan so this was a real treat and economical too. Highly recommend this recipe. I have forwarded it to family in New Zealand.

  6. Shayla Gitau says

    Hi I am cooking this for the first time as we speak! It smells really good and I will def. Tell you how it turns out is it suppose to cook 4hrs without any liquid? My husband is from kenya and he loves goat meat so im excited to see how he likes it.

  7. Sean Carey says

    This is second time that i have made this goat curry and it so easy and a very fragrant and the meat melts. Give it a try

  8. Laleh says

    I just made this in the slow cooker for dinner – i substituted beef for the goat as i didn’t have any and it was so delicious. I made it with cauliflower rice. 10 out of 10! i’m new to cooking Indian food but am loving it.
    I can’t wait to try your other recipes, thank you for sharing!

      • Neil says

        It came out well actually. I think there are a few things I will do differently next time, such as including more meat, but I’m really happy with the result. Thanks a lot for the recipe!

  9. Christina says

    I love mutton! Can I make a baby version of this with just the garam masala and turmeric for my 3yo and 13 month old? Do you not need to brown the meat first?

    • MdR says

      Hi, this sounds awesome and I am planning to cook this Saturday – thanks for the recipe!

      Same question as Christina……

      Should the goat meat be browned in a frying pan before transferring to the crock pot?
      Most meats added to a crock pot are browned first.

      Anybody got any advice if the goat needs browning first in a frying pan?

      Thx

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