Slow cooker goat curry recipe
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- Dish type
- Main course
- Curry by cuisine
A wonderfully flavourful versatile spicy curry with Indian and Jamaican influences. Goat or mutton is marinated overnight for depth of flavour, then slowly cooked for at least 5 hours to create truly irresistible, melt-in-the-mouth meat and a dish to warm the soul.
Suffolk, England, UK
220 people made this
- For the marinade
- 600g goat or mutton (try a local halal butchers)
- Juice of 1 lemon
- 2 tablespoons Tex's Jamaican exotic curry seasoning (or similar Jamaican seasoning)
- 3 cloves garlic, finely chopped
- 1 inch cube root ginger, finely chopped
- 1 medium red onion, finely chopped
- For the curry
- 2 tablespoons groundnut or sunflower oil
- 1 tablespoon plain flour
- 2 red onions, sliced into rings
- 3-6 florets cauliflower
- 1 Scotch bonnet chilli pepper, seeded and finely minced
- 1 tablespoon Tex's Jamaican exotic curry seasoning (or similar Jamaican seasoning)
- 1 (400g) tin of chopped tomatoes
- 1 (400ml) tin of coconut milk
MethodPrep:30min ›Cook:5hr ›Extra time:8hr marinating › Ready in:13hr30min
- The evening before you want the curry: Wash the meat in cold water and remove the bones (you can leave a few bones if you don't mind them as they can help enhance the flavour too). Pat the meat dry with kitchen roll and place in a large bowl. Add lemon juice, 2 tablespoons of Jamaican curry seasoning, finely chopped garlic, ginger and chopped onion. Use your hands and rub the mixture into the meat. Cover the bowl with cling film; leave it in the fridge to marinate overnight.
- At least 5 hours before you want to serve: Heat oil in large fying pan so its hot but not smoking. Add marinated meat and fry until lightly browned on all sides, around 2-3 minutes. Add any marinade juices that are left and 1 tablespoon plain flour; fry for another minute or so. Transfer the meat to the slow cooker.
- Stir in onion slices, cauliflower florets, minced chilli pepper, 1 tablespoon curry seasoning, chopped tomatoes and coconut milk. (If you are adding/using different vegetables, add them now).
- Turn the slow cooker onto high setting for 5 hours or low setting if you plan to leave it over 6 hours or all day... It can't be overdone so 8+ hours is no problem but will need 5 hours minimum for the meat to get really juicy and soft.
You can adapt it very easily to a casserole or substitute/add vegetables of your choice. Serve this with fluffy basmati rice or Jamaican rice and peas (which has coconut milk added). I personally just prefer to serve it with plain basmati but it's also fab with jacket potatoes or mash, or with some thick sliced bread. Enjoy!
This will also be great reheated the next day so put any leftovers in the fridge. As long as you used fresh and not previously frozen meat you can freeze this for later too, especially if you double the quantities... yum!
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
This is really lush I used mutton because I had it already and I didn't have any Jamaican spice mix but found another recipe for something I hope was similar. Anyway, I ended up with a total of 6 Scotch Bonnets in it - will use another couple next time and will ask my butcher if he can get me goat.-01 Apr 2013
Wow this curry is now one of mine and my husbands favourites.-02 Oct 2013
It is lovely but may benefit from a tiny bit more meat.-07 Nov 2016
- ¼ cup vegetable oil, divided
- 2 large onions, thinly sliced
- 2 large tomatoes, peeled and diced
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 2 ½ pounds goat meat, cubed
- 1 cup water
- 1 potato, cubed
- 1 large carrot, sliced
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 2 teaspoons salt, or to taste
- ½ teaspoon ground red chile pepper
Heat 2 tablespoons oil in an electric pressure cooker on the "Sear" setting. Add onions cook and stir until golden brown, 10 to 15 minutes.
Transfer onions to a food processor grind into a paste. Remove to a bowl.
Combine tomatoes, garlic paste, and ginger paste in the food processor puree until smooth.
Heat remaining 2 tablespoons oil in the pressure cooker using the "Sear" setting. Add onion paste cook, stirring constantly, until browned, about 2 minutes. Stir in the tomato mixture. Add goat meat, water, potato, carrot, garam masala, coriander, cumin, turmeric, salt, and red chile pepper.
Close pressure cooker and seal according to manufacturer's instructions. Set the timer for 50 minutes at high pressure. Release pressure using the natural-release method according to manufacturer's instructions.
About Goat Meat
Goat is the most consumed meat in the world. When I first heard that statistic I was quite surprised as I thought it may have been chicken. When cooked till tender, goat meat can be quite enjoyable. The experience can also be ruined if the meat is too chewy and rubbery. When purchasing goat meat, look for meat that is pale pink, anything deeper in color indicates an older goat. Older meat takes a very long time to boil. You will be waiting hours and hours to reach an edible tenderness. Meat that is younger is pale pink and cooks faster. For meatier cuts, I prefer the leg or shoulder. Goat meat needs to boil slowly or be pressured.
- 2 pounds goat stew meat, cut into 1-inch cubes
- 2 fresh hot chile peppers, seeded and chopped
- 2 tablespoons curry powder
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 1 rib celery, chopped
- 2 ½ cups vegetable broth
- 1 bay leaf
- 3 potatoes, peeled and cut into 1-inch chunks, or more as desired
Combine goat meat, chile pepper, curry powder, garlic, salt, and black pepper in a bowl. Cover and refrigerate to allow flavors to blend, 1 hour to overnight.
Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook meat in batches, browning on all sides, 5 to 6 minutes per batch. Transfer meat to a plate. Add onion and celery to the stockpot cook and stir until onion begins to brown, 4 to 6 minutes.
Stir browned goat meat into onion mixture. Add reserved marinade, vegetable broth, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Stir in potatoes simmer until potatoes and meat are tender, 35 to 45 minutes more.
- For the goat marinade
- 1kg diced goat – source from some supermarkets or order boneless from your butcher
- 10ml rapeseed oil
- 50g white onion finely chopped
- 25g spring onion finely chopped
- 10g garlic finely chopped
- 10g ginger finely chopped
- 8g Scotch bonnet deseeded and finely chopped.
- 2 sprigs of thyme, leaves only, finely chopped
- 10g medium curry powder
- 5g turmeric powder
- 5g cumin powder
- For the goat curry
- 200ml coconut milk
- 10g lamb bouillon
- 25ml Levi’s Reggae Reggae Jerk Marinade
- 200ml water
- 500g potatoes chopped into bitesize chunks
- Salt and crushed pimento according to taste
Mix together goat meat, salt, black pepper, 4 Tbsp curry powder, 1 large onion sliced, garlic, Scotch bonnet pepper. Please in the fridge overnight (or at least 5 hours) to marinate.
1. Remove the sliced onions and scotch bonnet pepper from the bowl of marinated goat meat and set aside.
2. Heat cooking oil in large saucepan on High. Place goat meat in pan and brown to seal in juices.
3. Once the meat is browned add thyme and 2 cups of boiling water cover, lower heat to Medium-Low and simmer for about 1 hour
4. Chop 1 medium onion and add to pot along with the sliced onion and Scotch bonnet pepper that was set aside earlier
5. Add 2 cups of boiling water and bring to a boil
5. Taste and remove Scotch bonnet pepper based on your taste add more curry powder to taste
6. Add potatoes and tomato ketchup simmer on low heat for 1/2 hour, or until the meat is falling off the bone
Serve with white rice and a green salad
Video Lesson: Gold Members click below to watch us make this recipe step by step.
1 large onion, roughly chopped
2 tbsp cooking oil
small handful of curry leaves (optional)
3 thyme sprigs (optional)
100g Shemin’s Indian, Massaman or Goan Curry Paste
750g goat meat, diced
400g tin of chopped tomato
300ml of lamb or beef stock
4 medium potatoes
small bunch of coriander, chopped
warmed Shemin’s Indian bread and rice to serve
- Place the onion in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the pureed onions and cook for 5 mins until softened. Add the curry leaves, thyme, Shemin’s Curry Paste and a splash of water. Simmer for 1-2 mins until fragrant. If the mixture gets too dry add more water.
- Tip the diced goat meat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. If cooking on the hob, reduce heat, cover and leave to simmer gently for 2½ hrs. If using a slow cooker, cook on high for 4 hours or low for 6 hours. Or cook in the oven at 200°C / Gas Mark 6 for 2 hours or until the mutton is soft and cooked through.
- Remove the lid and put the potatoes in for the final 30 mins of cooking, then 5 minutes before it is done, add the coriander, season with salt and stir well. Serve with warmed Shemin’s Indian Breads and rice.
Tip: Wondering what cut of goat meat to use? Due to it’s high fat and bone content, goat nec k cut is at its best when cooked nice and slow, as the marrow is released and fat renders into the meat. Making it perfect for this slow cooked curry.
Moroccan Goat Curry
Heat the oil in a tagine or Dutch oven over medium-high heat until shimmering. Brown the shoulder on both sides, about 3 minutes per side, lowering the heat as needed to prevent burning. Set the shoulder aside, reduce the heat to medium and add the chopped onion. Sauté until softened, about 4 minutes. Then add the garlic, salt, ground seasonings and saffron. Sauté until aromatic, about 30 seconds, then stir in the chicken broth and add the bay leaves, cardamom and cinnamon.
Return the goat to the pot, bone side down bring to a simmer, then cover and reduce the heat to low. Simmer for 2 hours, then flip the goat over and simmer for 1 more hour.
In a large skillet, warm the olive oil on medium-low heat for 1 minute, then add the sliced onion. Sauté until softened, about 4 minutes, then add the chopped tomatoes and a pinch of salt. Continue to sauté the onion and tomato until caramelized, about 45 minutes, stirring every 5 minutes. Once caramelized, stir in the honey and reduce the heat to low to stay warm.
When the goat is tender and easily pulls away from the bone, remove it from the tagine and set it on a cutting board to rest for 10 minutes. As the shoulder rests, fish the bay leaves, cardamom pods and cinnamon stick from the tagine raise the heat to medium and gently reduce the liquid by 1/3 to help concentrate the flavors, then return the heat to low.
Once the goat has rested, remove the bones and cut up the meat into bite-sized pieces. Return the goat meat to the tagine, add salt to taste and serve. When plating the curry, add a spoonful of the makfoul on top and garnish with freshly chopped parsley.
A Market Experience in Trinidad
Going to the market was always an adventure for me when I was young. Inexperienced the market on a Saturday morning held an awe that never seemed to diminish. Seeing a whole pig or half, hung up in a butcher's stall is a sight I still remember. Blood was everywhere but I didn't seem to mind, because I was just enjoying the experience. The hefty butchers, with their blood stained aprons, eagerly awaited their customers. What they had for sale was really a sight. If you're not used to it you would think it was bizarre or almost vomit inducing, but that's just how it is in Trinidad my country.
Apart from the usual lamb, goat meat, pork, and beef there was also for sale, hog head already roasted and scraped pickled snout and pig tail all stacked up nicely, some pigfoot ( for souse) fresh black pudding tripe, lite, liver and the occasional head of a cattle. Chickens on the other hand were sold separately either at a depot close by or another stall. But that's a story all by itself. Those days, everything was cheap and a hundred dollars in market "goods" would surely fill a bag or two.
Nyesha Pagnou MPH (author) from USA on March 24, 2012:
Hi Cardisa, thanks for stopping by and posting a comment. I can imagine the delicious flavor from cooking the meat over a coal pot! Thanks for letting me know the method used to cook the goat in Jamaica. While not traditional/authentic, I do realize that many see this recipe as very unique but it is delicious indeed, easy and convenient. I like to "set it and forget it" in the slow cooker for several hours:).
Carolee Samuda from Jamaica on March 23, 2012:
I have never seen the rice cooked with the goat before, neither have I ever had Zatarain&aposs. In Jamaica we like our goat cooked over a coal pot or wood fire, but can be cooked on the gas stove. The curry is used with garlic, thyme, scallion, scotch bonnet and our favourite powder spice. We don&apost usually cook the goat with the bottled pepper because it changes the flavour.
This is a unique was of preparing goat but it&aposs not Jamaican, maybe another Caribbean island does it this way.
Nyesha Pagnou MPH (author) from USA on March 23, 2012:
Hi Anonny, suzette and Philomena, thanks to all of you for posting comments to this hub. Thanks for calling my attention to the need for some further directions with the measurements.
Actually, when I make this dish, I do not do particular measurements. I just pour in a bit of each spice and mix well. One measured tablespoon of each of the three (jerk sauce, pepper sauce and curry powder) would be adequate.
Suzette, being of Trinidadian descent, this is just a dish I put together when I crave that great Caribbean flavor in food that I was used to my parents and grandparents making but this is by no means a traditional recipe that they have passed on to me:). I am certain that the style of cooking would not be authentic to Jamaica or even Trinidad although in Trinidad, meat and rice is often cooked in one dish.
Thanks again for your comments everyone.
Philomena on February 05, 2012:
You have omitted to let us know how much of each ingredient to use. Please supply that. Thanks
suzette on September 29, 2011:
I am a Jamaican and I must say this recipe is so far from how we make it in Jamaica.One we do not put jerk seasoning in it and we do not cook the rice with the meat.
Anonny on September 10, 2011:
how much jerk sauce should I use?
Nyesha Pagnou MPH (author) from USA on June 25, 2009:
Hi Lady_E, TriniSoul, thanks for leaving comments. Lady_E, I&aposm glad this hub reminded you that you like goat meat as you haven&apost had it in a while. TriniSoul, I definitely agree. Using boxed rice is a shortcut and cooking your own is always great. Thanks for sharing your links. - Journey *
TriniSoul from United States on June 25, 2009:
Everything looks good, but I would have made my rice from scratch, it taste better.