Slow Cooker Goat Curry


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

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

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!

More Indian Recipes

Goat Curry

Goat Curry - authentic Indian recipe by

Goat Curry

4.96 from 140 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


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


  • 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.


  • 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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  1. Mike T says

    5 stars
    I’d never had goat before but my coworker kept recommending goat curry. I found your recipe and was dubious because it seemed too simple but the end result was AMAZING! My Sri Lankan friend tried it and raved about the recipe. I tried again with lamb and it was even better. Thank you! This will be my go to recipe forever now!

  2. Keenan says

    5 stars
    Amazing recipe I am cooking it for the second time I do add curry powder because I personally like a strong curry!
    Thank you so much I will use this recipe every time I make goat!

  3. Michael Homiak says

    5 stars
    I love to cook at home, but I’ve honestly never ventured into Indian food, or curry. I just made this today, and it was amazing. I didn’t have any fresh ginger, so I used dried ground ginger instead. The only thing I did different was adding about a half an eggplant an hour into the cooking. I had one sitting in the fridge, so what the heck? Will definitely be making this once in a while, especially now that I have all the spices. I have a couple frozen goat heads in the fridge, so next time, I will roast that first, and then add the tongue and meat.
    Thank you for posting this.

  4. Susan says

    5 stars
    Made this yesterday for my family and my 7 year old son had seconds. I did this on low for 6 hours and the meat was perfectly tender. I will definitely be making this again and can’t wait to try over recipes on the site.

  5. Andy says

    5 stars
    I have had goat before in Jamaican and Indian cuisine and I have always enjoyed it. However this was my first time making it myself. I’m a mid 40’s American and really only discovered Indian food, as takeout, within the past year and have fallen in love with the spices and flavors and aromas. The past month I have been making my own Indian food and loving trips to my local Indian grocery store where I have learned things that fresh coriander leaves is actually what I normally call cilantro. So today I ventured to a middle eastern butcher and ordered up my goat meat having no clue what I was doing. The young gentleman kindly trimmed it up and cut it into smaller pieces. Don’t be scared of the bones….I was at first. The meat cooks right off. Some I pulled out before serving and well, the others….I ate around and had a spare bowl to spit them into, haha. This meal is amazing!! I loved everything about, and I’m so happy I stumbled onto this recipe. Half cup of water at the end seemed plenty to me. I also added the fenugreek leaves. This meal will feed me the rest of the week or I’ll freeze for another time. Although, the way it tasted, I can’t wait for more!

    • Ashley - My Heart Beets says

      Andy, that’s awesome – love that you are making your own Indian food! I’m glad to hear that you liked this curry so much 🙂 I hope you’ll let me know what you think of any other Indian recipes you try from my site!

  6. Mac says

    5 stars
    We liked this, but after freezing and thawing it was excellent. I plan to make it again adding fenugreek leaves and mushrooms and maybe increasing the cumin.

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