Slow Cooker Goat Curry

Goat Curry - authentic Indian recipe by

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. 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 (and also what you think of my recipe!) :)

Goat Curry - authentic Indian recipe by

And I’m guessing that since you’ve read this far, you’re probably a fan of Indian food? If so, check out my Paleo Indian eCookbook: South Asian Persuasion! It has 100+ Paleo Indian Recipes! You can make yourself some Gulab Jamun or Rasmalai to enjoy after this meal :)

4.9 from 25 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 😛

  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!!!

  21. Lisa says

    Hi this looks fantastic and I just happen to have goat meat. Can it be cooked in the slow cooker on LOW for 8 hours? I plan on cooking it overnight.

  22. James says

    This recipe is amazing! I love a good curry and goat is just fantastic. I get the most wonderful goat from my market and this recipe is to die for. Great website, happy I stumbled upon it! :thumbsup:

  23. Stephanie says

    My dad and I raise dairy goats in Upper Michigan. We butcher most of the males and I’ve had a hard time finding goat recipes. I used to have a friend from India, so although I am familiar with Indian food, it’s been many years since I’ve had any. Last summer, I came across a recipe for Butter Lamb, so I substituted goat meat for the lamb. It was divine! My kids even loved it!! I actually just made the “Butter Goat” just the other day, and my son was a little disappointed that I didn’t buy the Naan from the store, as we are going gluten free. I served it on rice, which was still good, but we did miss the naan. I am excited to try this recipe the next time I make curry, but I will be making your paleo naan recipe this weekend to eat with my leftover curry from the other day! Thank you!!

  24. John says

    Hi Ashley,

    Looks like a lovely recipe. Unfortunately, I can’t get goat in the town I live in. Can I substitute lamb for goat in this recipe? Is there a lot of difference in taste between lamb and goat? Thank you!

    • says

      Hi John, so sorry for the late reply. Yes, you can sub lamb for goat! The cooking time is about the same. As for taste, goat meat tastes kind of like lamb or venison or beef. I know that’s not a very clear answer but you’ll know what I mean once you get a chance to try it.

  25. Malou says

    Hi! Can you share cooking instructions if One doesn’t have slow cooker? I just had goat curry in a neighbourhood Indian restaurant and enjoyed it so much, I’ve been looking for a similar recipe and bumped into this. I’ve got the goat and all other ingredients, but we don’t have a crock pot. :(

      • Malou says

        My husband used a heavy pot and slow cooked the meat for 3 hours on low heat. It turned out really really good! The meat was falling off the bone and the flavours were dancing in my palate. Definitely a winner! Thanks!

  26. says

    Wonderful recipe! I cook Indian food all the time and I have to say this is a new favourite.
    The only changes I made were to add some homemade hot sauce and to use a Thai bird chili. I also added 4 cups of baby kale at the end just until wilted.
    I used bone-in goat and it was perfectly tender.
    Yum! Thank you so much for sharing.

  27. Vic says

    This was brilliant!! Cooked it yesterday and it turned out delicious! Mutton was tender and awesome broth. Just the way I enjoyed having it during my childhood in Delhi. This was an easier version and your advise on using tomatoes later and allowing the onions to caramelise did the trick! It is such an important step to get that flavour.

    Many thanks and please keep posting more slow cooker versions if possible.


  28. Rob says

    I have relatives visiting from overseas so am putting on a celebration meal tonight. Have decided to go with Indian theme and I’m cooking for approx. 15. I’ve always been a big fan of goat meat but have never really cooked with it before. I stumbled across your recipe this morning and it sounds wonderful. It’s in the slow cooker as we speak. Most of the group tonight haven’t tried goat so I’m hoping to win them over with this curry! I can’t wait to serve this up to my family & was thinking of garnishing with fresh coriander. Thanks for posting this recipe, if it tastes anywhere near as good as it reads, there will be one very happy (and probably slightly drunk) family tonight!

  29. steve says

    Great taste and so easy to make. My local butcher always has goat meat . I doubled up on the chillies and chilli powder but still not hot enough but I guess you’ve dumbed this down for an American market. I know when I was in the U.S I could never get hot food ,not even in new Orleans . In Thailand I never have this problem but thanks tor a great recipe I will use it again

    • says

      Steve, thanks :) Glad you liked it! I try to keep my Indian recipes at a mild/medium level of heat – I figure people can add chilies to taste. I bet the food in Thailand is delicious!! I have always wanted to visit.

  30. says

    My fiancé made this last night after we stumbled across goat for the first time at our local grocery store and were determined to try a new recipe with it! Oh my gosh, it was beyond tasty! We couldn’t stop sampling during the slow cooking time and we finished with fresh cilantro for some fresh garnish on top. We didn’t have a few of the ingredients so substituted curry powder, as I saw most of the missing ingredients listed on the back of the curry powder bottle and it still came out very good. He also made lentils with potato and carrot cubes with pretty much the same seasoning as a side item and it was on of the best homemade meals we’ve ever had. Thank you so much for sharing this recipe! We froze some and I’m already thinking about digging into those rations!!

  31. steve says

    Thanks for replying . Yes you should visit, I usually eat the street food as this is the most authentic and delicious and includes food you will never see in a restaurant and it’s cooked right before your eyes so tasty, the deep fried grasshoppers are to die for

  32. Sam says

    Thanks so much for this recipe. I’ve tried making goat in the past and it turned out tough and inedible. I have made this recipe twice now and it tastes so great – like my mom’s goat curry but with 1/5 of the work! The meat is also so soft — I didn’t think I’d be able to get goat to be that soft! The only change I did was added cilantro to the mix.

  33. David says

    Great recipe! Loved the flavours. One tip thought, if you intend on using your coffee grinder for coffee after grinding cardamom and cloves be ready for a not so great tasting brew, or a long cleaning process. Next time I’ll try whole spices and pick them out at the end, or get pre-ground ones.

  34. caroline says

    This worked really well and was delicious with cauliflower rice. I just put it on, went out for the day, added the rest of the ingredients when i got back and served up when everyone got home….and next to no pans to wash!

  35. Nancy Warren says

    You realize that the BEET is the red root vegetable.

    Your name should be MY HEART BEATS

    It will take some work but I recommend that you convert to BEATS. Otherwise, it detracts from the content and just makes you look ignorant.

    • Linda Cooper says

      I’m pretty sure that Ashley knows exactly what she’s doing. As it is a cooking site it is a play on words. The only ignorance I can see is in the comment you have left. Incredibly rude and condescending. I tip my hat to her on choosing not to respond. Ashley, great site. I have a few members of my family following Paleo diets and I will send them the link. Can’t wait to try this recipe as I bought some goat last week after listening to my son rave about it. He’s going to be delighted. :-)

  36. Little Sponge says

    I always thought that crockpots needed a large amount of liquid. The goat meat (mix of stew chunks, shanks, and meat on bone) and onions on high for four hours without liquid browned beautifully! I added a can of coconut milk with can of tomatoes after four hours and cooked all for another 2 hours on high. Served w brown basmati rice and cilantro. Enough for leftovers this week. Thanks for great recipe

  37. Penny says

    Ok.. I just finished making it! Love! Love! Love! I used fresh goat the neighbour had killed just days ago. For my rice, I added cumin seeds, star anise, boque garne and placed a few pieces of fresh turmeric in the water and used the absorbsion method to add some extra fragrance to the dish. I also used fresh turmeric in the curry. I can’t wait to give the neighbours some in the morning! My bf loved it! I love it! Will definitely make it again!

  38. Tara says

    Absolutely beautiful! I just made this curry for dinner and it turned out amazingly. This is the first time I have cooked with goat so was a bit nervous, but I followed your recipe and the meat is falling off the bone. Thank you!

  39. Anje says

    I made this yesterday, forgive the changes,I had the goat which I always try to keep on hand, I prefer it to beef and like the rich of the stews it creates. I used regular onions. Pickled the red ones by accident. I had a red curry paste that I wanted to use instead. So I omitted some of the other dried curry ingredients. Even though it is not indian, I added scotch bonnets instead of the serrano. I added 10 fresh thyme sprigs, carrots, and yellow yams to help thicken the broth. This is a smash hit! I am glad I have 5 more lbs I am going to make another batch tomorrow. To throw in the freezer for our 4th of July bbq. Thank you Ashley, Looking forward to cooking with you. This is one of my favorite sites now. I am going to make your paleo friendly stuffing. I will use smaller baking dishes bake 75% through so I can freeze and have for a side dish when we get more company. Have a great weekend!

  40. Andrew Hills says

    Like some others have said i always thought the Slow Cooker had to have a lot of liquid and so i read and re read the method thinking there was an error so i read the reviews and went for it. This is simple to do but delicious, and has become a firm favourite, first time i cooked as stated but my only changes have been to add a small amount of jaggery and some Cider vinegar plus i swapped the minced chillies for whole Birds Eye Chillies (4) for half the quantity in your recipe, i find this a bit more controllable ( plus the chilli tastes different cooked this way to me) so if its getting to hot or not hot enough i can remove or add some chllli. I also read that some add coconut milk and i tend to do this when i reheat it for the second day, only Myself eats meat so half the quantity lasts me a couple of days.

  41. priti kishor says

    TO be honest i was bit scared to cook goat curry before and made this curry for dinner tonight and it turned out amazingly. My kids never had goat before and they loved it was amazin Thank you for lovely recipe

  42. Loretta Smith says

    Being on the land we love beef, but we just love goat for a change and we cook it in the camp oven, goat and follow the recipe to a tee, kids everybody loves it, having it tomorrow night again!! thanks for the recipe! loretta

  43. Steph says

    I’m not sure why all the printed reviews of this recipe are so favourable as I really didn’t like it. The sauce was lacking flavour I suspect because the recipe didn’t fry off the curry ingredients. It tasted raw despite 6 hours in the slow cooker – the depth of flavour one gets from the traditional method was totally missing. I won’t be making it again.

    • says

      Steph, yikes. I’m surprised to hear that you didn’t think this was flavorful – it def shouldn’t have tasted raw. My parents and in-laws are from India – they’ve all tried my curry and have said that it tastes authentic. I’m sorry you didn’t have a good experience but I hope you’ll give another one of my recipes a chance!

  44. Ted says

    Good recipe. We raise goats, so are always looking for recipes that use it. I made this today with two shanks and a neck piece. After the first four hours, I stripped the meat from the bones and diced it up before adding it back to the cooker with the tomatoes and garam masala. Recipe turned out great and is a good use for those non-commercial cuts. Thanks for the recipe and your work. This paleo/g-free family loved the curry.

  45. Sylvia says

    Your recipe sounds so good so I have bought some goat, got forequarter chopped in chunks with bone in. Two questions -If I want to cook double quantity of goat that’s in your recipe do I have to double all ingredients including spices or just some liquids? Also, never seen serrano peppers and can’t get them so what would be an appropriate substitute. I’ve googled this and found so many different answers that contradict. Thank you

    • says

      Sylvia, yes if you double the amount of meat then I do suggest doubling the remaining ingredients. I usually use a Serrano or Thai bird chilis when cooking Indian food, however you can use any hot pepper you’d like. Or you can leave out the hot pepper and just add cayenne to taste. Hope that helps. Let me know how this turns out for you! :)

  46. Jen says

    I don’t usually cook Indian food but I cooked this Goat Curry up for dinner tonight & wow it was so yummy. This recipe is Bodytrim compliment & we will be eating this often. Thanks so much.

  47. Kylie says

    Thanks for posting this recipe!
    My husband and I had never tried goat meat before and decided to buy some to see if we liked it. I am so glad we used this recipe to do so! Delicious flavours and we loved the goat! Will definitely try again and will be perusing your other recipes 😉

  48. jean marc says

    Do you cook it on the stove or it goes in the oven it sound good I actually enjoy any meat I did try most of them . Thank you for your recipes .

  49. Madison says

    My goat came out really tough, even though I cooked it a long time. Any ideas? My father in law bought the meat that his wife uses so I know the meat is good.

  50. says

    I love this recipe!! The only thing I did different was I cooked it with a ghost pepper instead and I also added curry in the last hour. My family loved the dish. Very spicy, tender meat, super flavorful :) it’s definitely worth waiting 6 hours to cook.

  51. Sampurna says

    Me & my husband love to hv goat but slow cooking it on stovetop is a pain…glad tofind this recipe as all the ingredients that I use in my goat. Curry is same as mentioned.
    But I have 1 question…can I add potatoes to it? If I add baby potatoes then when should I add them& for how long to cook them ?

  52. Farrah says

    Hi Ashley,

    I’m a huge fan of your blog. All your recipes are pretty easy and full of flavor. I’ve tried your Paleo pizza and it was a huge success. It’s so delicious. I also tried your sweet potatoe and ground beef recipe. It was also delicious. I am making the goat curry now. It’s been in the crock pot for an hour now and it already smells amazing. I am half Pakistani, but didn’t learn any traditional recipes from my Paki side. Your Indian recipes are my blessing because now I feel I am able to connect with the delicious cuisines from that side. I am making this for my dad’s bday dinner (who is Pakistani) and I know he’s going to be impressed. Thank you so much for your Indian recipes. I can’t wait to try all of them. I am going to try the crock pot curry next. I will come back with the final results for this recipe. I highly recommend this site. You’re amazing and have a simplicity about your recipes ( it’s a compliment). Sometimes some recipes can be too overwhelming to try.
    I look forward to more recipes you add!

  53. Sameer says

    I made this yesterday and was a huge hit. Thank you for sharing it. Only difference is I added scotch bonnet pepper without the seeds instead of the Serrano peppers and slow cooked for 8 hrs. Supper yummy and will try this again but with lamb.

  54. Dan says

    This recipe was very good. I made it with bone in goat meat the first time and this time I am trying it with venison stew meat. Thank you for posting.


  55. Sidney Troat says

    Really looking forward to trying this recipe. Have a few friends coming round in a few weeks and trying to work out how much I will need to cook. Roughly how many people will the amounts listed in this recipe feed?

    • says

      Hi Sidney, depending on what else you’re making and how hungry your guests are, I’d think 2 pounds of meat would feed 4-6 people. You can always add potatoes too for a more filling curry. Let me know what you and your friends think of this recipe!

  56. Ivana says

    I have made a couple of goat curries, but this recipe beats them all! I have made it twice now, and it’s just wonderful. I have served it for guests who were very impressed. Best of all, it’s easy!

  57. Philip Morton says

    Thanks for the recipe. My wife told me that goat can be tough, so when I saw the words ‘slow cooker’. I thought that could be a good answer. And it was. The meat came out great.

    I liked all the spices. Smelling it cooking was almost the best part. Because there wasn’t any liquid some of it burned on the sides of the pot. But I’ll definitely make it again, maybe with a splash of water to get it started.

  58. Carol says

    Thank you for this recipe!I first ate goat curry at my mum in law’s place after she had bought it from an Indian restaurant.It was so good and I could not have enough of it and have been looking for a recipe that will make my goat curry taste that good and this is absolutely it!I made it yesterday along with some Basmati rice and even my husband is very impressed.Thanks and keep it up.Will be looking for more Indian food recipes because I like Indian food!

    • says

      Carol, I’m so happy to hear that!! Thank you so much for letting me know how it turned out for you :) If you try the other Indian recipes on my blog please let me know what you think!

  59. Sagar Ratti says

    I have a small doubt. It is written in step 2 : to add all the ingredients except tomatoes,water and garam masala into the crock pot and start cooking for 4 hours.
    I just wanted to confirm that at this moment there is no liquid content in the crockpot. It is only the ingredients you have listed above. And we have to keep the crockpot cooking going for next 4 hours,there will be all solid contents and no liquids?

    • says

      Sagar, yup, that’s right! the meat releases liquid so there’s no need to add it in the beginning. I prefer to have the heat directly on the masala/onion mixture at first. You can stir at the 2 hour mark if you’re concerned about it burning but it shouldn’t – by then the meat will have already started releasing water. Can’t wait to hear what you think of the recipe!

  60. Chris says

    Have to be the nicest curry l have ever tasted. Just sitting here after seeing friends off who were here for dinner, we all ate way too much. Thank you I’ll be cooking this again. Delicious


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