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

4.95 from 234 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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Recipe Rating


  1. Jane Barslund says

    5 stars
    Beautiful recipe. I’ve made this twice now and your advice on the water at the end varies with every cook. As you say the water content varies in each cut of meat. I didn’t need to add water to tonight’s dish and it was delicious yet again.🙌

  2. Shane Wilson says

    The recipe is flawed. Way too much liquid when you follow the instructions. Fix the recipe or look elsewhere. You have been warned

  3. Jena says

    2 stars
    I chose this recipe because it had over 200 reviews with a 5 rating. Stupid me. The reviews come from the website, which is owned by Ashley. She can make it whatever she wants.

    I cooked this exactly as stated. It took twice as long to cook. Caramelize onions in a slow cooker? I took her word for it. Didn’t happen.

    I added zero water. Yet I have a watery “stew” of goat meat, mushy onions, and all the rest. It never turned into anything resembling a curry.

    Maybe if I cooked it overnight, but I was making this for dinner.

    I am sure my two star rating will never show up so the next person gets suckered into this.

    • Vanessa says

      5 stars
      Jenna have you used your slow cooker since? I’ve made this curry in the last month (and making it again today hence me visiting the site) and it was great. You followed the recipe so I can only think you slow cooker may be faulty. You can also cook this recipe in a dutch oven in your oven at 140C for the same time. Hope this helps. 🙂

    • Kellie says

      2 stars
      Thank you so much for your feedback, I had the exact same experience tip to tail. What a disappointing quote-unquote curry.

  4. T says

    4 stars
    Recipe was fine but browning onions garlic ginger might add more flavor if you have time for it. Also the half cup water is way too much, I ended up with a very watery curry; keep in mind that the goat will release water and the diced tomato cans have water as well.

  5. Astrid says


    We I come from we don’t use ounces or pounds for measuring, so answer about the measurement for the tomatoes.

    Is it 128 ounces of tomatoes or
    1 x 28 ounces of tomato

    I tried to use the online conversion but couldn’t find any one that gives me the correct conversion to gram for either one.

  6. LH203 says

    5 stars
    Thanks for this recipe! I cooked it on low for 7-8 hours and added the tomatoes/garam masala around hour 6 and it turned out great. I had some goat on the bone, but not that much, so also added a couple of lamb shanks. The meat was so tender and just fell off the bone. Also added some raw cauliflower to the crockpot in the last 2 hours to cook. Did not need to add the extra water. Delicious!

  7. K says

    Can you answer some if the question people are asking instead of only thanking the people who say they like it? Slot of the same questions card being repeated with no responce. Thanks

  8. Erica says

    5 stars
    I have been making this recipe as the favourite goat curry in my house since 2017 from some screenshots I had taken. These screenshots have been sent to so many people that have tried it at my house or from my husband recommending people make it. All because I hadn’t been able to find your site again. Well, this morning while feeding my newborn I was successful and I am so excited to try more of your recipes!!
    Thank you so much for publishing this delicious meal that has been a staple in my house!!!

  9. Surene King says

    5 stars
    Made this a few times, delicious deep flavours and so easy. On regular rotation now at our place, make and freeze. Thank you for a terrific recipe.

  10. Allen says

    Cook meat on high in crock with no water?
    I’m confused
    I’ve never put meat in a crock with no water
    Please explain?

    • Cassi Herbert says

      you add the water and tomato later – Its to fry the spice off first to release the flavour and oils in the spices and to flavour the meat first

      then add the liquid

  11. Kelly Patterson says

    Hey I’m making this now and discovered your site looking for a recipe like this. It certainly seems like everything is in there that ought to be. I wanted to comment at this point though, it really is not obvious how to get this dish going. I had a sizable pile of onion, a bunch of minced aromatics, a bowl of powders and some goat. Then what? I didn’t want the powders to burn and get bitter so I swished the onions around in the oil I substituted for ghee, then kind of threw the goat on top of that, and mixed the powders together and sprinkled them over the top. Is that how this is supposed to go? Will it work out with later stirrings? I thought you were never supposed to open a slow cooker while cooking because of heat loss?

  12. Surene King says

    5 stars
    Super tasty and easy! Will be eating goat more thank you. Just 1 small can of tomatoes used which was plenty, got the oz conversion wrong! Thank you for a terrific recipe!

  13. Liam R says

    5 stars
    One of the best Curries I have ever had outside the Indian subcontinent. Both me and my dad have used this recipe several times and it is aways a delight

  14. Rachel says

    Hi Ashley! Thanks for this recipe! I’m excited to try it! If I double the meat to 4lbs, should I also double the spices? Also, can I use butter instead of ghee?

    • Cassi Herbert says

      butter is essentially ghee with out the milk solids – if you microwave the butter and drain the yellow liquid off its ghee.

      yes double all quantities if doubling the meat

  15. Stacy T says

    5 stars
    This goat curry is flavorful and easy to make; it’s sure to be a regular at our house. It was a lovely, warm blend of spices that pleased the whole family. The goat was tender and complimented the rich sauce perfectly. I might just make it again tomorrow!

  16. Swee L says

    5 stars
    One of the best goat curry recipe. My family loves it. I have cooked this several times and enjoy it each time.

  17. Sarah says

    5 stars
    I made this in my instant pot under slow cooking mode and it came out great. I also added the fenugreek leaves. I did not need to add water to it though. I was wondering, can I make this with chicken instead?

  18. Jethro Williams says

    5 stars
    Made this curry on the weekend and it was absolutly delicious. Had all the family over and it was a great hit! I love goat as it has a unique flavour unlike beef or lamb.

  19. Anna K says

    I have been making this for let’s see, seven years now? It is by far the best curried goat recipe out there. Simple to make and so so delicious. Hands down my go to when hubby gets a craving for goat. Do not change a thing, follow exactly as is and you will not be disappointed. My hats off to you Ashley, amazing.

  20. Gwen says

    Made this before and loved it. This time am tripling recipe and want to get amount of ginger right. Do you have a weight for the one and a half inch knob of ginger Ashley? They vary in shape and size so much. Also are Serrano peppers super hot? Do they have any other name. Can’t find them here in New Zealand but the ones I used last time worked so will try to find again.

  21. Nico B. says

    5 stars
    OMG!!! This is it!!! The flavor is off the chain!!! I followed the recipe as instructed & I don’t need anymore time (It’s already been 3.5hrs on high in my 6qt Crockpot. I like to have a little bite to my meat. This recipe is SUPER GREAT!!! THANK YOU!!! 😀

  22. Robin Hurrell says

    Dear Ashley,
    I found your recipe online, I had a boat trip on the thames planned with 3 friends and another local goat keeping friend who owed me some meat, delivered just in time for me to make your curry for the trip.
    It was nice and easy to make.
    Responce from my friend could not have been better, one of whom was a chef years ago.
    The meat was so tender like none other before, the flavour was a delight to taste, they will for sure be making this delicious goat curry again, as will I.
    I huge thank you for sharing this with us.
    Your sincerely

  23. 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!

  24. 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!

  25. 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.

  26. 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.

  27. 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!

  28. 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.

  29. Jackie says

    5 stars
    Hi Ashley,
    Have made this recipe before and everyone loved it! I was wondering if you can cook this on the stove in a cast iron pot?
    Thank you, Jackie.

    • Ashley - My Heart Beets says

      Hi Jackie, happy to hear that you like this recipe so much! Yes, you can make this on the stovetop – I’m not sure how long it’ll take to cook the meat until fall-apart tender though – my guess is about an hour.

  30. 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?

  31. 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! 🙂

  32. 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!

  33. 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?

  34. Lauren says

    I am a goat farmer and am always looking for new goat recipes. In college I studied abroad in India and have been recently introducing my children to Indian food. I am so excited to use the meat we raise on our farm to create this dish and share it with my family!

  35. Robyn Dick says

    Hi,hoping you can help me. I have some goat shanks that I am going to use with this recipe. I was wondering if you have ever done this in the oven? I have a enamel coated cast iron pot that I would like to use as my slow cooker is quite small. If you have, what temperature do you think I should use, 300 to 350F for the same amount of time Im thinking. Would love to hear your thoughts. Thank you

  36. Christopher Smith says

    Can’t wait to try this, but I just have a question. At the market near me where they sell goat meat, it’s sold in small pieces on the bone. If I want 2 pounds of goat meat, how much should I order by weight factoring in the bones? I’ll be sure to write a reveiw once I cook this recipe, since it’s obviously a big hit with everyone who tries it! Thanks!

  37. Kathy Ackerman says

    5 stars
    This was really good. I did tone down the heat as a mercy to my husband and it was still delicious. The goat took a long time to get tender so I took it out of the pot and put it in the pressure cook on a rack for 45 minutes. I put the water I pressure cooked the goat in the main pot as well and it did the trick. I’m going to try the sauce recipe with beans instead of meat. I liked it that much! I look forward to trying more recipes.

  38. Allison Farley says

    5 stars
    I didn’t believe at first that the goat would be more caramalised or cooking to fall off the bone with having no liquids and going in dry but trust the recipe that Ashley has put forward as it works! I did add a bit too much tomato at the end as instructed so I had to thicken my sauce with a bit of cornflour but overall this recipe is a winner! Makes a delicious curry, it is very easy and worth the wait using the slow cooker.

  39. Stephen Dunn says

    Absolutely delicious, the only things I did differently was I used red chillies and 3/4 teaspoon of cayenne, will be making this again soon, thanks Ashley

  40. Alana says

    Hi there, I am having trouble finding Serrano peppers, is there another type of pepper I could use instead? Also would the recipe still cook the same if I was to double the ingredients?
    Thanks Alana

  41. Kay H says

    5 stars
    Made it last night for family as this may become part of our diets going forward. Absolutely delicious. my husband was not impressed when I said I was going to make it. But he soon changed his mind after tasting it and went back for seconds. Great recipe. Thank you.

  42. Chuck says

    This was easy to make and had a great flavor. I don’t mind goat from a flavor standpoint, but it tends to be a bit “rubbery” compared to lamb or beef, but I still really enjoyed it. Nice to change it up.

  43. Rahul says

    5 stars
    Being Punjabi, Goat curry is one of my favorite and I always ordered from restaurant just cause it take forever to cook. The crackpot recipe life so easy and meat comes out juicy and tender. Best thing is I can leave crock pot in the garage or patio and don’t have to worry about onion smell. Thank you Ashley.

  44. Mandy says

    5 stars
    This was amazing! NEVER Cooked goat before, but will definitely use your recipe again. BIg hit with the family, thank you

  45. Anne says

    Well what can I say absolutely amazing, smells and tastes gorgeous. House smells great too. Thank you for the recipe will definitely do it again

  46. Heather says

    5 stars
    Made this Goat Curry four weeks ago. My husband is still raving about it. A little spicy for me but if he is saying best Goat Curry he has ever had I am happy. Thank You for your great recipes.

  47. Big Hoags says

    Good morning,

    I have just over 3 lbs of goat meat while your recipe calls for 2lbs. I can figure out the spice to meat ratios but what about the cooking time? Should it be longer as I have extra pound and a bit?
    Thank you
    Big Hoags

  48. Llama says

    5 stars
    Loved it!!!! Thank you for sharing this recipe.
    Did not have a slow cooker so I made it on the stove at low heat for the same amount of time. Yum yum yummy.

  49. Big Hoags says

    5 stars
    Best thing i’ve ever made in a slow cooker. Amazing, will do it again. Followed the recipe exactly except I added a couple extra tiny hot red thai peppers! lol

  50. Philippa says

    5 stars
    I love this recipe! I made it for my parents and my dad exclaimed that he thought it was the best curry he’d ever had! “Hmm….ok, Dad”, I thought skeptically, as my father has traveled extensively and has enjoyed curries from ALL over the world! In any case, I gladly took the compliment but of course can’t take the credit, as I followed the recipe above!
    I am an Ayurvedic practitioner and often find myself introducing my clients to foods and ingredients they wouldn’t normally use. I’m thrilled to discover this recipe as a way to encourage some of my clients to use it in giving goat meat a try. Goat meat is a nutritionally rich meat, full of minerals and good dense nourishment while still being lean and less hard on the gut than some of the more fatty meats it gets compared to (beef and lamb). It’s especially medicinal for people who suffer from neurological issues, issues related to lack of nourishment or general feelings of being ungrounded. I recommend a hearty, spiced goat stew to these clients in the fall and winter in particular as that is when these issues can become exacerbated.
    Thank you Ashley for this delicious recipe!

    • My Heart Beets says

      Philippa, that’s so great to hear! I believe your dad lol – the fact that his daughter made it makes it the best, of course 🙂 And that’s great to know about goat meat, thank you for sharing!

  51. mark sloly says

    I love goat curry. I always cook it (bone-in) for 1 hour on high then 5 hours on low. Goat needs to be cooked low and slow.

  52. Don says

    Making this today! Can’t wait! Adding carrot and celery to turn it into more of a curry goat stew. I finally found goat meat at a local specialty market. Have been looking forever!

  53. Greg says

    This is such a delicious recipe!! It’s quickly become one of our favorites.

    And the technique slow-cooking the meet with little liquid is brilliant! We’ve adapted that to other meals.


  54. RevW says

    I’m really looking forward to cooking this the next time we make a day trip to the only market that sells goat even sort of close to where we live. Your recipe is so much more down to earth than most that I’ve found on the internet! We raised goats when I was little – over 50 years ago – but until a couple of years ago I never found it for sale anywhere. That was the first time my partner had ever eaten goat. He LOVES curry; there will be NO leftovers when he tries this!

  55. Angela Goldsmith says

    5 stars
    August 2020….. First time cooking goat. Make lots of curries from scratch was a bit unsure at first but its fantastic. So easy without all the trouble and used no liquid as recipe says (did add a half cup water after about 2.5 hours). Totally delicious . Thank you so much. Will certainly use this site again, a HIT well done.

    • My Heart Beets says

      Angela, that’s so great to hear! Thanks for letting me know how the goat curry turned out for you! I can’t wait to hear what you think of any other recipes you try from my site 🙂

  56. Manavi Sharma says

    Hi Ashley, this looks lovely and I can’t wait to try it tonight. I wanted to make goat biryani and I normally layer the meat and rice and bake at 400 for an hour. What would you suggest to do with this goat curry once it is done? I don’t want to it become tough by putting it in the oven for too long. Thanks!

    • My Heart Beets says

      Hi Manavi! I hope you liked the goat curry! I’m sorry for the late reply. I actually have a post about making biryani using leftover goat curry that you may find helpful – I’m sure the oven method will work well too. Also, I don’t think the goat meat will become tough – I find that tougher cuts tend to be fine even when cooked for a longer period of time.

  57. Sandy H says

    5 stars
    DELICIOUS. Made curry goat for the first time using this recipe in my crock pot. Followed the recipe as written. So easy. Came out perfect. Thanks for sharing. Hubby loved the flavors and we have some for leftovers. Will definitely make again. May add (at the end) some green peas and carrot next time just for some additional color.

  58. Lionel Chang says

    5 stars
    I cooked this last night and wow wow wow, what an absolute winner. I usually cook curry goat with coconut cream, used your recipe last night and I am blown away at the flavours. I also added some curry leaves which I use in all my curries. The slow cooker definitely infuses all the spices so well together. Best curry I’ve ever had , even better than my local Indian restaurant. Thank you for the recipe. Love it and totally recommend anyone who hasn’t tried goat to give this recipe a go. You will be converted.

    • My Heart Beets says

      Hi Talha, green cardamom (the one in this recipe) is also known as choti elaichi. Choti means small and bari means big – black cardamom is bigger than green cardamom.

  59. Gary Jones says

    5 stars
    Cooked this about 4 time’s now and it’s become a regular Saturday night meal in our house. Also managed to get a few people into eating goat that wouldn’t have eaten it if it wasn’t for this recipe. Thank you!

  60. Karen says

    5 stars
    This is the first time I have cooked goat, the first time I have cooked Indian and the FIRST TIME I have EVER followed a recipe as the cook/chef has said too. AWESOME, AWESOME, AWESOME
    Melt in your mouth, super easy to make, tasty as anything I have ever eaten. My husband was such a fan

  61. Kathy says

    Hi, I am making the goat curry for a dinner party of 10 this next weekend. Do I need to double the recipe? How many servings does it make as is?

    • My Heart Beets says

      Hi Kathy, I’m sorry for the late reply – did the party go well? To answer your question, will you be serving a few other dishes? If so, I think doubling this will be enough.

  62. Jigna says

    5 stars
    I made this the other day and it was amazing. I halved the recipe, used oil instead of ghee and green chili peppers instead of serrano peppers.

  63. Allan Pearson. says

    5 stars
    I have posted before about this recipe and mentioned mutton. This has now become my signature dish when we have company. The recipe is the same except I use mutton for lamb, olive oil for ghee and chilli flakes for fresh chilli. I also have a pestle and mortar for the cloves and cardamon pods. I have never had a complaint.

  64. Robin Leggate says

    5 stars
    I found it hard to believe that you didn’t have to brown off the meat and the onions first, but gave this a try as per recipe. I used defrosted cubed goat leg from my local butcher (I live in the UK) and used a home grown chilli instead of chilli powder and did not add any water. Had also run out of garam masala (on today’s shopping list). But even without the gm, it tasted absolutely delicious and opened my eyes to other possibilities with my slow cooker. Thanks

  65. Cat Miano says

    5 stars
    So happy with this recipe as it was my first attempt at Goat Curry. Even pleased family members who weren’t to sure about eating goat. Thank you for sharing.

  66. Erin says

    5 stars
    Mmm mmm MMMMH!!
    I had nothing but success with this recipe. I visited a local Arabic grocery and purchased 2 lbs of goat meat from the butcher. Luckily, there were already cut in chunks with the bone in them. I started around a quarter til 1 pm and put all the ingredients per the recipe’s instructions in my deep cast iron skillet. You really have to trust the author of this recipe when she says do not add water at the beginning. It’s going to be alright, because when I opened the lid of the pot after 30 Min., there were juices from the natural fat of the goat just simmering away, ever so beautifully. Like I said, I used a cast iron pot and placed another cast iron skillet of the same circumference over the top, which served as a lid (i.e. a Dutch oven) and let that simmer on low, added the 28 oz can of tomatoes and garam masala and let it simmer another hour until it was dinner time (around 7-ish that night). No need for water a t’all. I am so glad that I can cook. Better yet, I am so glad I came by this recipe. Thank-choo!!!

  67. Marcus Johnson says

    I love goat meat it has sweet notes and is very tender when cooked properly. I have a great appreciation for Indian foods, curry as well and dishes from the Caribbean using goat meats. I raise a few of the yearly for the purpose of eating. Making my own take on curried goat and split peas today I. The slow cooker witch I have not done before and your recipe will be the basis for this experiment.

  68. Alan says

    5 stars
    Wow this is the best and the whole family loved it. We do like our goat curries but this is the first time I have tried to cook one myself. I followed the recipe to the exact ingriedient and it was super easy. I will definitely be cookng this one again.

  69. Aimee says

    5 stars
    Absolutely delicious! I made this in my fast slow cooker in pressure cooker mode and just put everything in together (though I reduced the tomato to 14oz) and cooked it for 1hr. The flavour was complex and gorgeous.

  70. Damon says

    4 stars
    This recipe is easy preparation and has good flavour. As for goat meat, different breeds in different regions taste completely different. Here in Australia we have large feral population of goats- which are very similar to nthn Indian goat meat as the grazing is more or less the same and the breed also. Goat is leaner then lamb and doesn’t taste as strong/grassy, it is a paler meat with thinner sections then lamb cuts and the bone tends to be heavier then lamb. I get goat that grazes on salt bush in western Queensland hunting with a bow. Their the best tasting goat I have ever had, better then even Boer goats. Try goat, you’ll love it!

  71. KJ says

    5 stars
    Yum, yum, yum! This curry is divine, it has become one of my go to curries and its a great one to introduce folks who have never tasted goat. It is a cold wet winters day here today and I have a this cooking in the slow cooker, am counting down the hours till a bowl of curry on top of cauliflower rice, geez am salivating at the thought! is it ready now? 🙂

  72. Nikii says

    5 stars
    The only goat available to me is random frozen chunks of the whole body, or so i am told. Should I still risk the recipe?

  73. gloptum says

    5 stars
    delicious restaurant style curry.

    if you don’t have goat at hand then use some mutton or lamb leg chops as we did.

    for our slight adjustment, we cooked the same as the slow cooker recipe but added about a cup or water and cooked it in the oven at 150C (lid on) then did the final steps as per recipe.


  74. Percy D'Souza says

    5 stars
    Very very tasty. Tried this goat curry recipe for the first time. In fact this is the first time I’ve cooked goat. And I think I’ve hit the jackpot with this recipe.
    Tasty. Simple

    Thank you for sharing.

  75. Mel says

    5 stars
    I made this recipe over the weekend for myself and my husband and we absolutely loved it, thank you for sharing- it was divine!

  76. Tiffany says

    5 stars
    Love this recipe – goat turned out perfect! Added
    some spinach and mushroom in last hour of cooking and it turned out really well. I’ll be making this again soon.

  77. Troy says

    5 stars
    Wow this was delectable, my children want me to make this again on the weekend. Truly a recipe I am going to be making a lot this New Year. Look forward to trying your other slow recipes Cheers Troy

      • Chullo says

        5 stars
        I used your recipe for a curry cup competition at work and guess what I won the cup. Thank you. Will try an oxtail curry but follow the same instructions, I hope I win it again back to back

  78. Lászlo Gulias says

    5 stars
    Greetings from Hungary!
    We breed many goats, there are always many goat meat.
    I am curious about others’ goat recipes, this is your recipe, I would like to make it. It’s hard to get Indian spices here, but I’m working on it.
    I really like it, it will be delicious. I mark it when I made it.
    Best regards: Lászlo

  79. Mala says

    Hi, the curry is in the slow cooker as I write this. The aroma is mouth watering and the family cant wait for lunch!! Thank u for such an easy recipe!

  80. Iain says

    5 stars
    Hi Ashley, I love your recipes so decided to give this a go. I was in a bit of a rush to get this in the slow cooker this morning as I had to get out to pick my partner up from the airport. In my haste I assumed that adding the tomatoes towards the end was a mistake as there was no other liquid in the recipe. Now I’m waiting at the airport i scrolled down to these comments and discovered it wasn’t 😂 I wonder if it’s worth adding a note to that effect to the recipe? I’m a fairly experienced slow cooker and I’m not sure I’ve come across another recipe without any liquid. Anyway, I’m sure it will turn out OK, it smelled delicious!

  81. Daryll Breau says

    Once I had the right spices, this recipe was so easy and delicious. It was also one of the first recipes I tried so now all the other recipes have a lot to live up to. especially liked the texture of this meal. Not too watery. Thank you

  82. Konra says

    5 stars
    We were introduced to goat meat by a coworker who moved here to Canada from west Africa. His wife cooks an amazing spicy stewed version. We have a small hobby farm, and had been considering getting a cow. Our friend suggested we try goat instead. Goat meat is hard to find here, so we would be able to raise enough for our family and his. After some research, we started a small goat herd. They are much more sustainable than cows, needing less feed per pound of meat, are easier on the pasture, and are happy to take care of the garden scraps. They live happily with pasture pigs and miniature donkeys, and our kids really enjoy playing with them and watching the goat kids run around. I’ve been working on perfecting a goat curry recipe, and am excited to try yours!

  83. Steven King says

    5 stars
    This was awesome. 4 hours slow cook. 1 hour of pressure cooking. Made the meat fall off the bone. Awesome recipe

  84. Sraddha says

    Hi Ashley. I love making goat curry and want to try this recipe but in an instant pot vs slow cooker. Do you have any reccs on this in terms of adjustment to your recipe and timing in the IP? Thanks!! Looking forward to making this.

  85. Lori says

    5 stars
    So easy, this took very little time to prep and no special cooking skills or tools just a basic slow cooker. But the results were beyond perfect. Instant new family favourite. Thank you.

  86. Heather says

    5 stars
    I’ve made this too many times to count, and it is a favorite of my family’s! I found the recipe a couple of years ago when I wanted to surprise my husband with a homemade version of one of his favorite dishes at a local Indian restaurant. I had to look all over for goat meat, and ultimately found it at a middle eastern grocery store. My neighbors all know when I make it, because I put the slow cooker on my back deck. I’ve also done it with lamb, beef, and chicken thighs.
    Thanks for a great recipe!

  87. Ian says

    4 stars
    I followed this recipe almost exactly (no cardamom) and used bone in goat necks. You mentioned bone in cuts would work fine but it did not work for me. The goat turned out rather tough and was hard to separate from the bone. Following this disappointing result, I let the remainder, a large amount, slow cook for a further four hours. On trying it the next day it was indeed wonderful as advertised, with meat falling off the Bone. Not sure why exactly but I would say that goat necks need more time cooking after the liquid is added.

  88. Kerry says

    5 stars
    This was really yummy! I had to cook mine for a little longer but that may be due to the size of the goat pieces. I also added potatoes and next time will add carrot as well.

  89. Allan Pearson says

    5 stars
    Second one I’m making today. The first one was brilliant even though I had to substitute a couple of things, cardamom and cloves, but today have everything. This recipe works wonderfully well with mutton.

  90. Sandie says

    5 stars
    I made this yesterday to have on Saturday night. Before I even put it in the slow cooker it smelled delicious with all the spices. Tried it today after taking all the bones out and think my friends are going to love this dish. Thanks for the recipe.

  91. Priscilla says

    5 stars
    THIS IS A-MAZ-ZING!! My bf and I really enjoyed it and scooped up every bit of the curry with our basmati rice. I couldn’t find goat, so I substituted with lamb and added 2 more onions (we love onions). STILL AMAZING! Quick question Ashley. I didn’t have 4 whole cloves, so I used 1/2 tsp ground cloves. The cloves turns out a bit too strong for my taste. What is the reason for getting whole cloves and cardamoms and grinding them for this recipe? Are they different from grounded spices?

    • My Heart Beets says

      Priscilla, so happy to hear that!! If you want to use ground spices for the cloves or cardamom, just use a pinch in this recipe. 4 whole cloves produce very little powder so any more than a pinch would be too strong in my opinion. I’ve updated the recipe to include this info – it is a great point so thank you for asking!

  92. Roderick says

    I made this and it became an instant hit amongst friends, family, and coworkers. Single dad , and this recipe works. Let me know if you have more for goat, lamb, and beef. I also have some pork I’m trying to figure out what to do with.

  93. Michael says

    I have a whole leg of wild goat with the bone in. I was wondering if you would recommend dicing it up before hand or just putting the whole leg in and letting it fall apart over time? thanks 🙂

    • My Heart Beets says

      Michael, I typically have the butcher cut the whole thing into small pieces (cut the bone too) but I’m guessing that may be tough for you to do yourself… I am sure you can put the whole leg in but I’m not sure how long it’d take to cook. I’d probably just do that versus trying to cut it myself. Let me know how it goes!

  94. Charles says

    5 stars
    Awesome recipe!!! After trying a couple of curry goat recipes, I wasn’t really satisfied with the results until now. This is very delicious and more authentic! I like the fact you actually make your own curry from scratch. So far I made this recipe twice in a thirty day period and my wife loves it. Very shockingly to me, my wife eats more of it than I do lol. Honestly, this came out so well I felt obligated to do my first recipe review ever. Thank you so much for posting this. Many blessings, peace, and success to you and your family.

  95. April says

    5 stars
    We are no strangers to goat in our household, but we’ve always limited ourselves to West Indian curry goat. Then last month, we went in with some friends to buy a whole goat for butchering and I knew we would need to expand our repertoire. This recipe was one of several that I bookmarked one day when browsing for new ways to prepare goat. Yesterday when I decided to use the first of our goat stew meat, this recipe was the one whose flavors stood out to me. Because the meat was cut into larger chunks than I’m used to, I did about three hours on high, then another 3 on low. At that point, I added the garam masala and tomatoes, along with some cubed potatoes and fresh peas that I needed to use up. The potatoes took another couple of hours to cook (probably because I mistakenly left the lid off longer than I should have when adding all that stuff and lost a lot of heat), but the end result was delicious. This is definitely a keeper in the recipe files!

  96. Alan C says

    I plan to make this, but my wife doesn’t like very spicy curries. Can you recommend adjustments to make it a milder dish?

  97. Lucia says

    5 stars
    I love goat curry, but have generally made a Jamaican version, which is great. BUT this recipe is amazing, likely will become my go to for goat curry. Amazing flavour, really easy, loved it.

  98. Heather says

    5 stars
    Ashley I think I am rating the slow cook goat curry – I am using my phone to r spend and it’s a bit difficult working through the comments. Anyway to cut a long story short, we loved the goat curry and have passed it on. I had hoped to make the naan but didn’t get to it.
    Can I just tell you that i made a deviation from your ingredients? I didn’t have a large can of tomatoes so used a small one (400g) plus a medium tomato chopped up small. It tasted delish anyway.
    I’ll be checking out your other recipes but goat is a goer for us now. Or is that a Goa! Oh dear sad Aussie humour.

    • My Heart Beets says

      Thanks for the 5 star rating Heather! 🙂 So happy you liked the curry! And thanks for sharing the substitution – that will help others I am sure 🙂 And love the joke lol!! Food jokes are the best.

  99. Ian says

    Having watched cookery programmes with a goat dish, and being what i’d call myself, a confident cook, i finally decided to locate somewhere that sold goat. We have friends who breed and show goats, but they dont kill (they get someone in for that), and finally tracked down a supplier in Glasgow, an afro-carribean shop. They were really friendly, very helpful and it is a real aladdins cave of meats, fish, rices, pulses, spices and sauces.
    Next i searched for a recipe, and found yours. I read the comments, and liked what was there.
    I followed the recipe but went for the low heat-all day cook.
    After an hour the house starts to fill with a fantastic aroma, which just builds and builds (tis the cloves), we give it a stir every hr, added the garam masala and fresh tomatoes after 8 hrs, and didnt need to add any water. The meat just falls off the bone (if it hasnt already done so during cooking)

    I dont eat rice (or potato and pasta), stopped in feb this year, but substitute steamed mashed cauliflower, with a side dish of curried cauliflower and curried mushroom, and my home made naan.

    I would reccomend this recipe to anyone, it is so easy, very tasty, and very little washing up to do

    Thank you for sharing

  100. Yvonne says

    5 stars
    Hi Ashley,
    Great blog, and greater recipe. I tried this tonight. I had goat meat and no time to slow cook. So I pressure cooked the meat with half of the ingredients plus 2 cups of water for 45 min. Then I caramelised the other half of spices with tomatoes and added the contents of the pressure cooker. I had to substitute peppers with bell peppers cuz my little kids can’t handle spicy.

    I think I got a new name for your recipe- straight forward goat curry.
    Thanks a million for sharing. This is my keeper goat meat recipe. Delicious

  101. Mary Olsen says

    I have not made this dish yet but plan on it this week. I have never used goat meat. Usually its recommended that you brown the meat to lock in flavor before slow cooking. I notice no browing in this recipe. Do you recommend not browning?

  102. Rachel says

    Is it possible to substitute essential oils for the clove, cinnamon and cardamom instead of fresh?
    Also, I have a white/sweet onion instead of purple, problem to substitute?

  103. Amy says

    How spicy is this dish? Can you recommend a way to make it flavorful, but not too spicy? Sorry my Canadian tummy can’t handle anything too spicy.

  104. Prasan says

    Thank you for this awesome looking recipe. I do want to try it as it’s one of your most popular recipes, how I don’t have a crockpot. I have a instantpot duo plus that I can use in slow cook mode. What modifications in the cook settings would you suggest for that?

  105. Ed Broughton says

    4 stars
    After making this, I found the flavors were too bland and hidden. I had to double up the spices ( 200% ) of each, even more cardamon, and add vegetable stock in give some needed umami.

    I’d make this again, using as a guide, but it might need some added ‘Umph’ per individual.
    Also: adding the water may not be necessary due to the reduction of tomatoes.

  106. Carole says

    5 stars
    Absolutely wonderful recipe for a new mom! It’s probably something I’ll offer up when I have guests over as well. I did make a few modifications – sauteed the onions with giner-garlic paste first, doubled all the ingredients except for the tomatoes, and used only 1 can of no salt-added tomatoes. This is a fail safe recipe for anyone tight on time.

  107. Emma says

    What a delicious dish. I used goat pieces on the bone and it came out beautifully. I also added 1/2cup of water at the beginning too as was worried the little oil wasn’t enough to stop it from drying out. This worked well.

  108. Barb says

    Hi there, from Australia, My Heart Beets, . Cooked your gorgeous goat curry today with a few additions. I added in the last hour roughly chopped zucchini and cauliflower, and served it all over a bed of rice. Alongside it I plopped some sour cream and I have to say this is THE best goat curry I have ever tasted – and so so tender. I have to admit I used 3 times more chilli (freshed crushed) and it was just heavenly. My 93 year old mother even asked for 2nds!!! I also was in heaven because having just finished chemo I am still having huge problems tasting food and this recipe was THE bomb!!
    This will be a family favourite now…….. especially as our local butcher is finally selling goat meat!
    PS: Our butcher doesn’t give you any choice of cuts – he just gets a carcass and uses a buzz saw i think to chop it all up! I’d say I have bits from all over the goat!! lol BUT it was all heavenly.

    • My Heart Beets says

      Hi Barb! Thank you for this comment – it made my day!! I love that your 93-year-old mom liked this too!! And to know that you were able to enjoy this after chemo means a lot – I wish you a very speedy recovery. I hope you’ll let me know if you try any of my other recipes. Thank you so much!

  109. Terri Blanch says

    This was a great recipe. I made it for lunch on Easter Sunday with my daughter-in-law and her mother ( both are Indian). I think I passed. There were no leftovers. I ran out of time so used a pressure cooker for 20 mins, browned the goat and added the tomatoes and some chicken stock (1 cup) at the start. After cooking I added the garam Marsala and simmered fo 30 mins to thicken. Next time I’ll use the slow cooker, can’t wait.

    • My Heart Beets says

      Terri, that’s awesome! I’m so happy to hear that 🙂 I’ve actually converted this same recipe so that you can make it in an electronic pressure cooker if that’s what you used:

  110. Gavin Patterson says

    5 stars
    Congratulations your recipe works really well. I did however quickly brown the goat before putting into the pot and I felt that possibility 3 hours on high was enough. Making for friends again this week who know good Indian food. Thanks again.

  111. Andrew Hills says

    My go to Slow cooker Goat Curry Recipe and have made it several times already and it works perfectly. Its an easy tasty recipie and not to much liquid like so many Slow cooker recipes and initially I thought that there was a mistake in the text and kept looking for water that I thought needed to be added at the beginning. People are always making changes to Recipes and I always wonder if the Authors of them get fed up with people suggesting changes. My only changes are to replace Ghee with coconut oil, it’s a lot healthier ( virgin organic) and placing a piece of cinnamon into the mix whole as I just love a hint if it in my currys..

  112. Bethany says

    Hi, My husband and I raise grass fed, pastured hair sheep (meat sheep) and the meat is delicious but I am new to cooking this type of meat. What cut of meat do you use for this recipe? I would like to try it with my lamb! Here’s to Wholesome!

  113. Sanmoy says

    5 stars
    First day of my new slow cooker, and gave this recipe a try. Came real good, almost zero effort. I never use pressure cooker to cook goat, so normally i’d cook it in a heavy bottom pan for over two hours, but that’s a lot of effort. This is easier.
    I added some fresh peppercorns and chopped scallions to enhance the flavor of the meat. It made it taste even better.. Thanks for the recipe.

  114. Pamy says

    Met your parents at a “party” and told them how much I liked your sarso saag recipe. To bring out a richer flavor, I saute the whole spices briefly, add onions, saute them, put these in the cooker and lightly brown the meat in the same pan before putting everything in the cooker. Deglaze the pan with broth and add to the cooker.

  115. Sandrs says

    5 stars
    This is our ‘go-to’ recipe for a goat curry. It is an easy recipe that produces a lovely tender meat dish. The spices are balanced and enjoyed by the children and the grandparents. We have made this several times and it has never failed Thank you.

  116. Joanne says

    5 stars
    I am so enjoying your blog and the recipes you have posted. I made the curry recipe you posted with both goat and lamb (I used shoulder chops and cut the meat into cubes), and I LOVE this recipe. It is so simple to make and absolutely, melt in your mouth delicious….as promised. I added my own special twist by using 1/2 tsp – 1 tsp raw Persian liquorice powder from liquorice root. And I had to substitute the ghee with virgin coconut oil, but the substitution/addition of these two ingredients made for a delicious curry and it tastes even better the second day….seems too good to be called leftovers.

  117. Brooke H says

    I can’t wait to try this! It looks delicious and this time of year I can’t seem to get enough curry.
    I have a dairy allergy (and unfortunately I can’t even handle ghee). What would you suggest substituting for this?

  118. Lou Fairley says

    5 stars
    In slow cooker now. Our butchers now stock goat meat can’t wait to taste smells amazing will let you know how it went down in the English west county ?

  119. Vanessa says

    5 stars
    This is the best and only curry recipe i will make. Ashley is an Indian food genius! I’ve made this recipe over 10 times and it always taste wonderful! Full of spice and many delicious flavors. Thank you for sharing your recipes; my husband and I love Indian food and it’s great to be able to create these authentic dishes at home 🙂

  120. Lindsay says

    5 stars
    This is just finishing up in my slow cooker right now. My house smells amazing and my tastebuds are on fire – it’s SO good! Definitely going to become a staple around here!

  121. Denise says

    Fantastic!!! Made this for dinner last night for my family and they all loved it. I particularly wanted to make a goat curry for my husband who loves goat! I have never cooked goat and this was sooooo easy and so flavourful!!! I was especially happy it was not high in calories with no butter or creme added to it.

    I served it with plain yogurt, cilanto and naan bread YUM!!! This is a keeper recipe. Thanks for sharing

  122. Julia says

    I made the goat curry for an international potluck dinner. It was delicious and very much enjoyed by the group. It was the first experience with goat meat for many of the diners, a pleasant surprise.
    This delicious recipe was definitey worth the trip to an international grocery for the goat meat. Thank you.

  123. Chris says

    5 stars
    Crikey Ashley, My wife and I have just devoured your goat curry and mopped it up with the paleo naan, YUM!!! Probably the best curry I’ve ever cooked. Now my wife wants me to search your recipes for a beef curry and onion bhaji. Thank you so much, can’t wait to try more of your recipes. Cheers Chris. Brisbane, Australia.

    • My Heart Beets says

      Thanks, Chris!! I’m so glad you both liked the goat curry and naan!! I have several beef curry recipes on the blog – can’t wait to hear what you guys think of them!! And I have a paleo spinach/onion pakora/bhaji in my eBook 🙂

  124. Jessica says

    Made this tonight. It was wonderful. Used 1/2 cup water. Next time ill drain tomatoes. Found it a little too liquidy

  125. Tom says

    5 stars
    Awesome curry.

    Goat really suits the aromatic spices. This is a very forgiving recipe and it works well every time we make it. I often substitute galangal for the ginger – which works well.

    Thank you.

    • My Heart Beets says

      Hi, I always use regular paprika in my recipes unless I specify for smoked. If you click on the link in the recipe, you can actually see the brand that I use. Hope that helps!

  126. Iain says

    5 stars
    What an amazing curry recipie.ive made loads of curries but this has to be the best I’ve ever cooked.Really , a class apart. Many thanks . This will be our new fave for sure

  127. Ken says

    I’ll try the recipe, but “paleo friendly”? Are you kidding. This is nothing but middle-class, empty-headed nonsense.

  128. Teija says

    I’ve just pulled a goat leg out of the freezer to make this curry for the second time in a fortnight. I love a good curry and this is the easiest, tastiest curry I have ever made. Especially without the addition of any sort of cream which adds fat and flavour. With a regular supply of goat meat will be making this curry regularly coming into the cooler months here in Australia.

  129. Caroline says

    5 stars
    This recipe was sooo delicious!! I’m eating the last of it today, third day in a row, and sad to see my bowl emptying! I pretty much followed your recipe exactly, except I added 2 large sweet potatoes, cut into pretty large cubes. I thought cutting them in big chunks would keep them whole, but they were mush by the time I added the tomatoes. Not a disaster though! I mixed them in to the sauce, and it was really nice and thick. Got lots of compliments from my dinner guests!

    • My Heart Beets says

      Caroline, I’m so glad you and your guests liked the recipe!! And I like the idea of adding sweet potatoes – that sounds good! Thanks for letting me know how it turned out for you 🙂

  130. John says

    Hello Ashley, I haven’t tried your recipe yet but it sure looks great. I’m an English guy who has eaten curries for many years but I moved to Canada and they are not a curry society like England was. What I love is a really hot curry but it also has to be very flavourful. Your recipe looks like it wouldn’t be as hot as I’d really love, what do you suggest I add to your recipe or do you have another variant that would cover both of my preferences?

    • My Heart Beets says

      Hi John! If you like your curry on the spicier side then I’d suggest substituting cayenne pepper for the Kashmiri chili powder. Also, feel free to add more cayenne powder and serrano peppers. Let me know what you think!

  131. Priya says

    I just recently got a slow cooker as a gift. I will try this recipe today. Am very excited. Will let you know how it turns out.

  132. Lisa Wilson says

    5 stars
    I made this recipe and could not understand putting the goat into the crock with any liquids… this was the best recipe and my guest load it and have been asking for more…. this is a true keeper

  133. Ann says

    Hi, I cooked goat for the first time 2 weeks ago using your recipe and it was truly a gorgeous dish. After nearly 4 years of living in Botswana I am now sad I didn’t experiment earlier. I just have a new batch on today, but was glad to see that I can also cook overnight as well. I will be trying more recipes from your site – THANK You!

  134. Andrea says

    5 stars
    The nice thing about this recipe is that you start the meat in the crockpot without liquid. I’ve found that many crockpot recipes turn out to be a soupy/stewy bowl of glop, that tastes okay but looks ugly. I’m inspired now to try tweaking other crockpot dishes and starting them off on the dry side and adding more liquid toward the end.

    My first taste of goat was on St. Martin, at Rosemary’s in Marigot. I fell in love with it and now I don’t consider a trip to the Caribbean complete unless I have goat! Fortunately, we have markets nearby that sell goat, so I can also make it myself.

    Love this recipe!

  135. Tulie says

    5 stars
    Ashley, this was incredible! I have been trying to eat more goat because of the high iron (more than beef!) and low fat (less than chicken!) content, but didn’t know how to cook it. Do you think this could be made with chicken? If not, will you please consider adding more slower cooker indian meat recipes?

  136. Andrew says

    5 stars
    Just had the slow cooked goat curry after giving a leg of goat to my neighbour and they raved about it so tried it ourselves . After hunting the goat ourselves and using the end product it was great easy to cook and very rewarding . Must say goat meat is so under rated if hunted or bought it’s great .

  137. simon says

    5 stars
    I used a whole leg of goat, experimented with some left over home made chicken stock and a home made blended curry paste using dried red chilies and some anchovy fillets. About 6hrs in the slow cooker. It was really delicious, served with rice, cauliflower, poppadoms and yogurt. Best meal I have cooked in ages. Opened my eyes and my taste buds to goat meat. Much gentler flavor than lamb.

    • My Heart Beets says

      Jennifer, I add potatoes all the time! Once we’ve eaten all the meat from the stew, I actually boil potatoes in the leftover broth (something I learned from my mom, who learned it from her mom). The potatoes soak in allll the flavor and it’s delicious. You can add potatoes and carrots to the stew in the beginning too if you want!

  138. Rick VanderHoek says

    5 stars
    Hi Ashley,
    I have just finished making this incredible dish !
    Fast and easy just the way I like.
    The Serrano peppers were not available so I used 1 Scotch Bonnet instead.
    All I can say is NEVER rub your lips or eyes after you cut one of those. Sniff…sniff…it hurts soooo much.
    I’m looking forward to trying more of your meals.
    Everyone should give this simple meal a try, you won’t be disappointed.
    Happy New Year from Rick in Canada

    • My Heart Beets says

      Rick, so glad you liked it!! Happy New Year to you too! And yes that’s such a good reminder – def be careful with those spicy peppers!! ouch! Hope you love everything you try 🙂

  139. Sristi says

    This is hands down the best crock pot goat curry! I pre marinated the goat overnight and that reduced my cook time by 35 mins. It was delicious. So glad I found this.

  140. Del says

    5 stars
    This was killer! I grew up in an Indian household and it was always a treat when mom made goat curry. This version is slightly different than how my mom made/makes it. I liked the addition of ghee which I never would have thought to add. I added a cinnamon stick which was a nice addition.

    I think the key to making this successfully is to get good cuts of goat. Bone-in all the way for it’ll have the best flavor.

    You should take a shot at crab curry if you haven’t already.

  141. Mewa says

    i am trying this recipe for goat meat.just want to know what happen if you put water at the beginning. Look like good recipes

  142. Donna Middlemiss says

    I must have done this recipe at least ten times now (a firm family favourite) the only downside being there’s never enough!! Lol…so I was after your opinion, do u think the recipe would double ok? Or do u think I’d be compromising on the flavour….which I would hate to ruin?….any feedback would be greatly appreciated ?

  143. 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?

    • My Heart Beets 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!

  144. Carol says

    5 stars
    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!

    • My Heart Beets 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!

  145. Philip Morton says

    5 stars
    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.

  146. Ivana says

    5 stars
    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!

  147. Sidney Troat says

    3 stars
    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?

    • My Heart Beets 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!

  148. 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.


  149. 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.

  150. 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!

  151. 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 ?

  152. Vanessa 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.

  153. 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.

  154. 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 .

  155. 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 😉

  156. Jen says

    5 stars
    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.

  157. 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

    • My Heart Beets 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! 🙂

  158. Ted says

    5 stars
    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.

  159. 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.

    • My Heart Beets 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!

  160. Loretta Smith says

    5 stars
    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

  161. priti kishor says

    5 stars
    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

  162. Andrew Hills says

    5 stars
    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.

    • My Heart Beets says

      Andrew, I’m so glad you decided to try the recipe! And I’m also very happy to hear that you like it 🙂 I love your additions, I’ll have to try them some time.

  163. Anje says

    5 stars
    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!

    • My Heart Beets says

      Anje, that sounds delicious! I’ll have to try it with yams 🙂 Glad you found my website – I hope you’ll keep letting me know how recipes turn out for you!

  164. 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!

  165. 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!

  166. 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

  167. 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. 🙂

  168. caroline says

    5 stars
    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!

  169. 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.

  170. Sam says

    5 stars
    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.

  171. 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

  172. Jean says

    5 stars
    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!!

  173. steve says

    5 stars
    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

    • My Heart Beets 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.

  174. 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!

  175. 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.


  176. Deborah says

    5 stars
    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.

  177. 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

        5 stars
        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!

  178. John says

    5 stars
    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!

    • My Heart Beets 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.

  179. 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!!

  180. James says

    5 stars
    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:

  181. 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.

  182. Ryan says

    5 stars
    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!!!

    • tapas says

      I was going to respond to Ash’s blog saying, “your’s good, but mine’s better”… but then I saw Ryan’s! Thematically mine’s similar to Ryan with some variations and I can already attest to what Ryan said. Try this variation – go slow on spice if you are not as ‘hot and sexy’; you can always build on it in the next iteration… Yes, it is not as simple as Ash’s recipe as it requires prep and multiple steps in cooking process. but it will well worth the try.

      I thing I saw works really well for me is after you take out the marinated goat from fridge to room temperature, on high heat, quick sear the goat pieces on all sides to seal it. Next, if you are a fan of adding potato – yes trust me on this Yummy add, do a quick saute on the halved potatoes. Keep both seared goat pieces and sauteed potatoes separated while you prep the gravy – sauteed red onion, garlic, mixed with ginger, grated clove and cinnamon, paprika, kashmiri chilli. Once they all come together add your diced tomatoes and cook further, as the tomatoes integrate with the rest of the spice mix, add the goat back in along with the remainder of the marinade. On high heat, keep cooking and stirring occasionally to prevent burning the bottom. after couple of hours, add the potatoes, back in and continue cooking for another couple of hours. Remember to add salt/pepper to your taste at every stage of adding new ingredients to the pot. After four hours, lower the heat to simmer, add garam masala, and leave it covered to continue cooking for another hour or two – add fresh coriander leaves and finely chopped scallion / green onions for garnish and serve hot.

    • LinnyDin says

      “Get rid of the gamey taste”?? That is what I am looking for 🙂 I am trying goat for the first time and I am hoping for a gamey flavour! 🙂

  183. 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?

      • Hnin says

        5 stars
        6 years since you published this recipe and yesterday I made it for dinner. It was great! Not too sure why mine came out wetter than expected. Maybe because my meat was still a little frozen when I started? Thank you!

        • My Heart Beets says

          Hi Hnin, I’m so glad you made it and liked it! The meat may have released a bit more water – sounds like that could be it. You can always reduce the liquid on the stovetop to concentrate flavors then add it back to the curry if you prefer a thicker sauce. Hope that helps if you decide to make it again.

    • My Heart Beets 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!

  184. 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….

        • My Heart Beets 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!

  185. Ash and Jess says

    4 stars
    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!

  186. 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.

    • My Heart Beets 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!

  187. 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!

    • My Heart Beets 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 🙂

  188. 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.

  189. Sara says

    5 stars
    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!

  190. Linda Keith Anderson says

    5 stars
    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!

  191. Lance says

    5 stars
    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!

  192. 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?

  193. 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?


      • 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!

  194. 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!

  195. 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

  196. 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.

  197. Erica 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.

  198. 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 😛

  199. Amanda 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.

    • My Heart Beets 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!

  200. Claire says

    I made this yesterday and it was absolutely delicious! Served with cauliflower rice 🙂 Thanks for sharing xx

  201. 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… 🙂

      • Komal says

        Hello dear,

        I got slow cooker on mother’s day and I was looking for easy goat meat curry recipes with our normal ingredients and I found your recipe. It looks amazing and simple to cook. My goat meat is in my SC , fingers crossed . Will let you now once it’s ready for lunch 😄


      • Ruheene says

        5 stars
        I’ve made this a few times now (thank you for the amazing recipe, Ashley!) but I’ve always done 8+2 hours on low instead of 5+1 on high and it has turned out beautifully. Hope this helps even though your question has been here for a while 🙂

      • T says

        2nd Ruheene’s response.

        We cook it anywhere from 6 – 10 hours – depending on our timing. The outcome never disappoints.

        Helpful hint for others:
        If you don’t have a slow cooker, this recipe works really well if you add the tomatoes just after frying the goat and stew the pot for as long as you can. At about 4+ hours the goat starts to break down and become super tender. The final outcome is similar to a Rendang.

    • Brendan Mether says

      5 stars
      I have made this recipe with bone in goat meat several times now and my friends say it is a WINNER! admittedly, I was scared of ruining my crock pot and put water in at the start, I will try it exactly as it is written next time and caramelise the onions (adding water at the end). 🐐 meat is the BEST!!

  202. 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…

      • Debra thomas says

        5 stars
        Made this 3 times now with goat keg bone in. It’s amazing! I marinate the meat overnight with all the spices then fry off the onions, garlic & ginger followed by searing the meat briefly – then into the slow cooker with a bayleaf – after 5 hours on medium, I add the tomatoes and garam masala. It’s a ripper of a curry 😀. Thank you for this one, it’s now a staple curry in my home.

    • Jon Morton says

      I totally agree with you regarding goat meat, for those who have not tasted it, it is the best meat in a curry.
      I make a goanese dish (given recipe years ago working with them) have used other meats but goat is perfect, doesn’t toughen as beef can do sometimes.

  203. Chris says

    5 stars
    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

paneer lababdar

Ashley's Secrets



Favorite tips & tricks to

easy & delicious Indian cooking