Slow Cooker Goat Curry

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This slow cooker goat curry is one of my most popular recipes on the blog, and everyone who tries it seems to love it! Slow-cooking goat meat with Indian spices results in a perfectly tender, juicy, and flavorful curry.

(Update: a lot of you are asking about an Instant Pot version of this recipe – you can find my Instant Pot Goat Curry!)

Goat Curry - authentic Indian recipe by myheartbeets.com

What is Goat Curry?

Whenever I make this slow cooker goat curry, I make sure to relish 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 prevalent 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.

How to Make Goat Curry

When you make this goat curry recipe, add all of the ingredients listed below to your crockpot except for the tomatoes, water, and garam masala. You’ll add these three things an hour before serving. You don’t want to add any liquid to start because you want the onions to caramelize in the crockpot. It’ll make for a more tasty masala.

Set the slow cooker on high for four hours, stirring every hour or so 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. Serve it with my Plain Basmati Rice or use my 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 myheartbeets.com

And I’m guessing that since you’ve read this far, you’re probably a fan of Indian food? If so, check out my cookbooks for even more recipes!

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Goat Curry

Goat Curry - authentic Indian recipe by myheartbeets.com

Goat Curry

4.96 from 121 reviews
Pin Recipe Print Recipe
Servings 6
Course Dinner, Lunch
Cuisine Indian
Prep Time 10 mins
Cook Time 5 hrs
Total Time 5 hrs 10 mins

Ingredients
 

Add later:

  • 1 28 ounce can diced tomatoes
  • 1 teaspoon garam masala to taste
  • ½ – 1 cup water depending on how thick you’d like the curry

Instructions
 

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

Notes

  • You don’t need to add liquid in this recipe until the very end. The goat meat releases its own liquid! The reason you don’t want to add water in the beginning is because you want the onions to caramelize in the crockpot. It’ll make for a more tasty masala. Trust the recipe as written 😉
  • you can use boneless or bone-in goat stew meat. Typically we get goat leg cut into pieces.
  • Looking for an instant pot version of this recipe? You can find my instant pot goat curry here.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Antony Rodgers says

    Hi Ashley,

    Going to do this 4 tomorrow nights din din.

    Would rather than cooking this for 5 hours on high, would it be equal to do it on low slow cooker setting and for how long do you suggest?

  2. Michael Fairnington says

    Ashley, just wondering about the goat curry , do you try and remove the bones at the end or just serve with the bones in , only small bones, looking forward to cooking this for an Indian dinner on the weekend.

    • Ashley - My Heart Beets says

      Hi Michael, we serve the curry with bones and all – we know to eat around them, but if you’re having guests over who aren’t familiar then you can definitely remove the bones, or give them a heads up (I do this with whole spices too – give my non-Indian guests a heads up if they’re in a dish). Hope you love it! 🙂

  3. Brian says

    Will this work equally well for feral billy goat? Should I brine it first to release some of the wild (gamey) flavor?

    • Ashley - My Heart Beets says

      Hi Brian, typically this is made with young goat meat, so if you’re using older goat, I’m not sure how tender the meat will turn out. You can try to brine it first – that might help tenderize it too. Let me know how it goes!

  4. Rich says

    Would adding dried fenugreek leaves to this recipe enhance the flavor even more or would it throw off the balance of flavors? If yes, how much fenugreek would you recommend adding?

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