Slow Cooker Goat Curry

Goat Curry - authentic Indian recipe by

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 :)

4.8 from 6 reviews
Goat Curry
Add later:
  • 1 (28 ounce) can organic diced tomatoes
  • 1 teaspoon garam masala, add more to taste
  • ½ - 1 cup water, depending on how thick you'd like the curry
  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, garam masala and water. Cook on high for another hour or until the meat is tender.
*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.


  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?


  10. Ravi says

    I don’t have the ability to stir this every hour since I’ll be at work. Can I just set the slow cooker to low heat for 7 – 8 hours without stirring and get the same result?

  11. Lance says

    Hi Ashley – just wanted to write you a quick note – I cooked this recipe, and it was really, really good. We thoroughly enjoyed it! Thank you very much for posting your recipe!

  12. Linda Keith Anderson says

    This was my very first time cooking goat and oh my goodness — this recipe was fabulous! It was very easy and the meat was tender and delicious! I added a bit more salt but other than that it was perfect. Thank you!

  13. Sara says

    I’ve made this recipe twice now, and it is delicious. The first time I made it, the flavor was amazing, but the goat wasn’t quite as tender as I’d hoped after the recommended 5 hours of cooking (I’m using goat stew meat). The second time I upped the cooking time to six hours (five before the tomatoes were added, one after), and that worked great – the meat was falling apart.

    The only real change I made when cooking it, other than adjusting the time, was that I omit adding water with the tomatoes. I think it’s because my slow cooker has a super-tight seal, but when I get to that stage of the recipe, the curry is already pretty liquidy, so I generally figure there’s no sense in diluting the flavor when there’s already plenty of liquid.

    In any case, this is a fabulous recipe, and a hit with both my husband (who admittedly eats anything) and my 4-year-old. This will definitely be a staple in our household!

  14. kayakchick says

    I love the rich flavor and texture of goat and curry goes so well with it. I want to try your variant! I make slow cooker goat curry with chickpeas, Swiss chard or spinach and tomato sauce. We’ve also used yogurt and curry as a marinade and just grilled the goat too.

  15. Bonnie says

    Thanks so much for this wonderful recipe. I made it last night and it was delish! I was wondering if I can freeze some of the leftover curry? It is just me and my husband and this makes a lot of curry.
    Btw I made it with the paleo roti which my husband loved, and he isn’t even grain free!

    • says

      Bonnie, that’s so great to hear! Yes, you can definitely freeze the leftover curry – I do this all the time since there are just two of us too! Glad to hear you guys liked this and the roti :)

  16. Jill says

    I learned to eat goat (and a whole lot of other things!) when I worked in the most multi-cultural hospital possible in the DC area. Our carry-in dinners were amazing, with people bringing things from their own traditions. It was the only place you would ever be likely to hear an American girl from the midwest say, “Well, I don’t care for the way J. fixes goat, but when M. makes it, I always eat it!” I live elsewhere in northern VA now but I just found out we can buy goat frozen in one of the local supermarkets that sells halal meat, so I will be sure to try this.

    • says

      Hi Jill! I love that you’re so familiar with Indian food, especially goat! I grew up in NOVA (burke and fairfax station) and I definitely miss the easy access to diverse food over there. I hope this curry is as good as you remember M. making it ;) Let me know!

  17. Ash and Jess says

    Very good recipe. Minimal seasoning, LOTS of flavor. We used a can of sun – roasted organic tomatoes. The flavors are to die for! Thank you so much!

  18. John says

    Having friends for dinner in a few weeks, they have traveled India extensively and love goat. I’m off on a shopping expedition today to get all the ingredients to do a trial version.

      • John says

        Ashley, the curry was juicy and moist, I added some potato and carrot cubes in the last hour, and cooked with the slow cooker lid off to reduce the sauce, it’s gonna be a hit when I redo it for the friends, will make some Dal and roti too…. Thanks for the recipe….

        • says

          John, thanks for letting me know how it turned out for you. I love goat with potato – once all the meat is done, we cook huge chunks of potato in the leftover goat broth and eat it just like that. Glad to hear you’ll be making this for your friends!

    • says

      Hi Melanie, that’s great! I’d say it’s a mild curry but you can always start out with less and add more once it’s done. Please let me know how this turns out for you!

  19. Jaya says

    I bought goat a few days ago and was searching for a declicious recipe. This sounds amazing! Do you think it will taste as good if I cook it on low for about 8 hours?

  20. Ryan says

    I tend to alter recipes, they usually are just a guide to me, but for starters, i first wash my goat in a lime juice and vinegar and rinse well, then i marinate with a lot of garlic and the onions, with curry powder, salt, pepper, massage it into the meat, and let sit for 24 hours…….this helps tenderize and get rid of the gamey taste. A old Hindu Indie trick. Then i also had a lot more spices than you instruct, but thats just me, i also use a lot of dried chillies that reconstitute within the broth, speaking of broth, i use beef broth liberally as well to coat my goat as they cook for hours, i also use fresh tomato’s rather than canned, and then agment with tomato paste to get that consistency required for canned tomatoes. i also use coriander seed and mustard seed, a secret of east indians in my grinding of herbs, i also had stalks of fresh cilantro, which is also the result of the growth of coriander seed…..add’s much depth to the flavor…..then i add lots of chilli’s, mild to hot, all dried, and easily found in stores, i add mild to hot, i cant find scotch bonnet here, so i use about 3 other types of chillis combined with ole cheyenne…i am heavy on the spice, and add lots of curry powder, i coat the meat with most of this suggestions and let sit for a day……it sucks it up, and makes it so flavorful later on……..then the next secret is to use Indian rice, also called Basmati Rice, you wont be disappointed, but i generally get a feel for the recipe then do it how i want, there is no mistakes, and i always increase the spices, i like it spiced up and sexy, like Jamaica, i tend to see the recipes lack a lot of flavor sometimes, because folks are so used to bland taste in states!! come in the islands, and we burn and pleasure yo mouth at same time!!!


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