Ultimate Slow Cooker Curry Goat Recipes

ULTIMATE SLOW COOKER CURRY GOAT

Steps:

• In a slow cooker place the Goat Meat (3 pound) and Potato (4).
• Season with Salt (3/4 tablespoon) and Ground Black Pepper (1/4 teaspoon). Add in Curry Powder (2 tablespoon), Green Caribbean Seasoning (2 tablespoon), Scallion (2), Onion (1), Scotch Bonnet Pepper (1), Fresh Thyme (5 sprig), Whole Allspice (8), Fresh Ginger (3 slice), Garlic (4 clove) and Tomato (1). Give it a thorough mix.
• Add Water (2 tablespoon) and place the lid on your slow cooker. Set to high and cook for 5 hours.
• Skim the layer of fat from the top. Serve and enjoy!

GOAT CURRY

Steps:

• 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.

CURRY GOAT

Steps:

• For the marinade: Mix the soy sauce, curry powder, garlic, basil, crushed pepper, oregano and black pepper in a large bowl. Add the goat to the bowl and marinate overnight.
• For the curry: Remove the goat from the marinade. Heat the oil in a large pan and add the goat. Turn the heat to medium and sear the goat until brown, about 15 minutes. Add the coconut milk and 4 cups water. Cover and cook, about 2 hours.
• Add the onions, bell peppers, carrots, green onions and bay leaves and simmer, about 1 hour.
• Serve with rice or rice and peas.

GOAT CURRY

Steps:

• Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.
• Tip the mutton or goat 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. Reduce heat, cover and leave to simmer gently for 2½ hrs - remove the lid for the final 30 mins of cooking.
• Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.

CURRIED GOAT

Steps:

• Put the goat in a large mixing bowl and add all the ingredients except the oil, carrot, potato and chilli. Rub everything into the meat until well coated. Put in the fridge to marinate for at least 1 hr or overnight.
• Heat the oil in a large heavy-bottomed pan over a medium to high heat and add the meat. Stir until browned on all sides. Pour in enough hot water to just cover the meat (about 800ml). Put the lid on and allow to simmer over a low heat for 2 hrs, or until the meat is soft and tender. Keep checking and stirring every 30 mins and add a little more water if it reduces too much, to prevent the pan from drying out.
• For the last 30 mins of cooking, add the carrots, potatoes, and chilli. Remove the lid and simmer for a little longer to thicken, if you like. Stir and season to taste, then scatter over some extra spring onion.

SLOW COOKER GOAT CURRY

Steps:

• 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.