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!)
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!) 🙂
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
Ingredients
- 2 pounds goat meat
- 4 whole cloves or a pinch of ground cloves
- 2 cardamom pods or a pinch of ground cardamom
- 2 red onions chopped
- 1 ½ inch knob fresh ginger minced
- 3 cloves garlic minced
- 1-2 Serrano pepper minced
- 1 tablespoon ghee
- 1 bay leaf
- 1 tablespoon coriander powder
- 2 teaspoons salt adjust to taste
- 2 teaspoons Kashmiri chili powder or Paprika
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- ⅛ – ¼ teaspoon cayenne to taste
Add later:
- 1 28 ounce can diced tomatoes
- 1 teaspoon garam masala to taste
- ½ – 1 cup water depending on how thick you’d like the curry
Instructions
- In a coffee grinder, finely grind cloves and cardamom.
- In crock pot, add all ingredients listed except tomatoes, water and garam masala (you will add this at the end).
- Set to high and cook for 4 hours – stirring the curry every hour or so.
- After four hours, add tomatoes, garam masala and water. Cook on high for another hour or until the meat is tender.
Notes
- You don’t need to add liquid in this recipe until the very end. The goat meat releases its own liquid! The reason you don’t want to add water in the beginning is because you want the onions to caramelize in the crockpot. It’ll make for a more tasty masala. Trust the recipe as written 😉
- you can use boneless or bone-in goat stew meat. Typically we get goat leg cut into pieces.
- Looking for an instant pot version of this recipe? You can find my instant pot goat curry here.
Jena says
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.
Kayleen says
So so simple to make but, the flavour is amazing. Melts in your mouth .
Ashley - My Heart Beets says
Thanks, Kayleen 🙂 So glad to hear that!
T says
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.
Janet says
Absolutely delicious! And easy to make. This is my go-to goat recipe when our local butcher has it.
Ashley - My Heart Beets says
I’m so glad!
Astrid says
Hi
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.
TJ says
1 tin that’s 28 oz.
Rose V says
Easy as to make and yum! I added a little more salt
Ashley - My Heart Beets says
Glad to hear that!
LH203 says
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!
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