Slow Cooker Curry Goat (Coconut Milk Version)

 This curry goat recipe is a completely different spin on the classic version. Flavoursome fork tender, fall off the bone goat meat simmered in coconut milk and yam. A wholesome slow cooker dish cooked over several hours, resulting in nothing but sheer perfection served with roti. 

I'm sure some of my avid readers will remember when I dropped my gluten free sada roti recipe? 

Now that I have finally nailed the recipe to a tee, I can show you just how you can pair this roti with a number of different recipes (some are already on the blog).

One of my favourite ways to serve roti is with meat, be it duck, beef, chicken, lamb or goat. 

Those are just some of the ways that I like to pair it so today I'm going to teach you how to make curry goat with a difference.

This coconut milk version of curry goat is a lot more rich with intense flavour. It's also a recipe that I made using different flavours, ingredients for various Caribbean islands.

I love COCONUT, so you may already notice the pattern of me following up recipes like Curry Chicken with a coconut version.

If you have already tried my other version of this recipe then you will LOVE this one.

Reasons to use your slow cooker

Traditionally, slow cooker recipes like these would be made using a dutch pot/dutchie. I still do use my dutch pot, especially when I'm making a meal like this for the older, more traditional Caribbean generation.

They just love to hear the sound of the dutch pot clanging and the metal spoon knocking around the dutchie as you stir the meat.

 However, there are many benefits to consider when using a slow cooker over a dutch pot.

• Saves money - A slow cooker is an energy efficient device, meaning it cooks food at a low temperature and uses a lot less energy, ultimately you will save money/lower your bills when using this gadget as opposed to using your stovetop or oven.
• Can leave it unattended - You don't have to baby sit the food, we all know that goat meat needs to be baby sat, constantly checking the liquid levels and adjusting every so often, because the slow cooker retain its moisture once the time has been set, you generally don't need to top up the liquid levels (presuming the correct amount was added).
• Cheap cuts of meat as be used - Yes, that's right! Even though goat is expensive as hell, sometimes you can get that bad goat meat experience where it's not just as lean as you would like it to be. A good tenderiser and several hours of cooking in the slow cooker should generally do the trick!
• Brings out the flavour - low temperature, slow cooking helps to bring out the flavour of the meat because the cooking process isn't being rushed, the meat doesn't dry out which seals in that juiciness while being done over several hours.

These are just some of the reasons why I like to use my slow cooker and believe you should at least try it once or even for some Caribbean dishes, like the ones that take ages to cook.

I'm not by any means telling you to abandon your dutch pot because trust me. I still love using mine! Just explore your options at times and be open to change!

The steps

• Place the washed/dried goat meat in a large bowl.
• Add the curry powder, green seasoning, red meat seasoning, chadon beni, black pepper, onion powder, garlic powder, pink salt, onion, scallion, garlic and ginger to the bowl.
• Use your hands (can wear gloves) or a large spoon to fold the marinade/seasoning into the goat meat until all of it is fully coated.
• Leave the meat to infuse the marinade overnight or for several hours.
• On medium heat add the oil to a large skillet then add the curry powder and proceed to "cook the curry" for about one minute.
• Add the goat to the pan and proceed to sear/brown the meat. This should take about 10-15 minutes or so and you may need to do this in batches. During that time the meat should extract its own juices.

• Transfer the goat to your slow cooker.
• Pour in the coconut milk, add the thyme, tomato paste, coconut cream, scotch bonnet and then stir.
• Put the lid on the unit and slow cooker for 4 hours on HIGH.
• 1½ hours before the finishing time add the yam and push the pieces towards the bottom of the unit. If the curry gravy seems too thick, add a splash of coconut milk to loosen it up!
• Remove the thyme stems and scotch bonnet once the goat has finished cooking.
• Be sure to do a taste test and adjust adding additional pink salt, black pepper and additional seasoning if needed.
• Serve accordingly.

Frequently asked questions

Notes and tips

• Be sure to use full fat coconut milk to make your curry, you want the gravy to be rich so this is essential.
• Refrigerate and serve within 2 days or alternatively you can freeze any leftovers and use within 1-2 months.
• The recipe isn't too spicy, but the slow cooker does wilt the scotch bonnet which results in some of the heat leaking into the sauce, if you don't care for ANY type of heat then don't use the scotch bonnet or remove it half way through.
• The amount of salt you use will vary depending on what seasoning you use and whether or not it contains salt already.
• As per Caribbean custom, the meat is always washed/cleaned prior to preparation - lime or lemon with vinegar some use salt too.
• If you can't get yam (Caribbean groceries sell it, you will need a vendor to slice the amount you need) use cassava or sweet potato as an alternative.
• Yam is known as Ñame by Latinos) ,
• Feel free to use whatever cut of goat meat that you prefer. I love boneless goat meat but for this recipe I used half boneless and half with bone.
• Don't forget to pair this goat with my Gluten Free Roti recipe.
• These are the recipes that you will need for the Green Seasoning and my Homemade Beef Seasoning.
• If you haven't tried it before but please do give my Homemade Curry Powder a try.
• Don't skip the coconut cream as this help with forming the gravy.
• Purchase coconut cream (creamed coconut) from a Caribbean grocery store, it is way cheaper than buying from a health store.
• Be sure to sear the meat, don't rush this process, this will help with the texture of the meat and most importantly the taste.
• You should be searing the meat for AT LEAST 10 minutes.
• You may find the gravy more on the thicker side, if you want to loosen it up, add more coconut milk NOT water as water for this specific recipe will dilute the taste.

Pair this recipe with

• Steamed Vegetables
• Steamed Cabbage
• Cauliflower Rice
• Ochro Rice
• Callaloo
• Mashed Plantain

Other curry recipes to try

• Jamaican Curry Goat
• Coconut Curry Chicken
• Caribbean Pumpkin Curry (Curry Pumpkin)
• Curry Beef
• Curry Channa and Aloo
• Black Eyed Peas Curry
• Curry Jackfruit Run Down
• Curry Gungo Peas

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Slow Cooker Curry Goat (Coconut Milk Version)

This curry goat recipe is a completely different spin on the classic version. Flavoursome fork tender, fall off the bone goat meat simmered in coconut milk and yam. A wholesome slow cooker dish cooked over several hours, resulting in nothing but sheer perfection served with roti. 

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: Caribbean

Prep Time: 40 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 40 minutes minutes

Servings: 6 people

Calories: 494kcal

Author: Charla

Ingredients

Goat marinade

• ▢ 2-2½ lb goat meat
• ▢ 3 tablespoon curry powder
• ▢ ⅓ cup green seasoning
• ▢ 2 tablespoon red meat seasoning I used my homemade beef seasoning (see notes in the link)
• ▢ ½ tablespoon chadon beni culantro/spirit weed/cilantro works too
• ▢ 1 teaspoon black pepper
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder or granules
• ▢ ½ teaspoon pink salt or to taste
• ▢ 1 medium sized onion chopped
• ▢ 3 scallion/green onion sliced
• ▢ 4 garlic cloves minced
• ▢ 1 inch ginger grated/minced

Cook/burn the curry

• ▢ 3 tablespoon olive oil or coconut oil
• ▢ 1 tablespoon curry powder

To brown the goat meat

• ▢ 1½ cups full fat coconut milk
• ▢ 6-8 sprigs fresh thyme tied together
• ▢ 2 tablespoon tomato paste
• ▢ ¼ cup coconut cream (coconut butter/manna) heaped
• ▢ 1 scotch bonnet (whole)
• ▢ a small piece of yellow or white yam chopped into small pieces (roughly ½lb)
• ▢ additional black pepper, pink salt or seasoning to taste

Instructions

To marinate the meat

• Place the washed/dried goat meat in a large bowl.
• Add the curry powder, green seasoning, red meat seasoning, chadon beni, black pepper, onion powder, garlic powder, pink salt, onion, scallion, garlic and ginger to the bowl.
• Use your hands (can wear gloves) or a large spoon to fold the marinate/seasoning into the goat meat until all of it is fully coated.
• Leave the meat to infuse the marinade overnight or for several hours.

Cook the curry/searing the meat

• On medium heat add the oil to a large skillet then add the curry powder and proceed to "cook the curry" for about one minute.
• Add the goat to the pan and proceed to sear/brown the meat. This should take about 10-15 minutes or so and you may need to do this in batches. During that time the meat should extract its own juices.
• Transfer the goat to your slow cooker.
• Pour in the coconut milk, add the thyme, tomato paste, coconut cream, scotch bonnet and then stir.
• Put the lid on the unit and slow cooker for 4 hours on HIGH.
• 1½ hours before the finishing time add the yam and push the pieces towards the bottom of the unit. If the curry gravy seems too thick, add a splash of coconut milk to loosen it up!
• Remove the thyme stems and scotch bonnet once the goat has finished cooking.
• Be sure to do a taste test and adjust adding additional pink salt, black pepper and additional seasoning if needed.
• Serve accordingly.

Notes

• Be sure to use full fat coconut milk to make your curry, you want the gravy to be rich so this is essential.
• Refrigerate and serve within 2 days or alternatively you can freeze any leftovers and use within 1-2 months.
• The recipe isn't too spicy, but the slow cooker does wilt the scotch bonnet which results in some of the heat leaking into the sauce, if you don't care for ANY type of heat then don't use the scotch bonnet or remove it half way through.
• The amount of salt you use will vary depending on what seasoning you use and whether or not it contains salt already.
• As per Caribbean custom, the meat is always washed/cleaned prior to preparation - lime or lemon with vinegar some use salt too.
• If you can't get yam (Caribbean groceries sell it, you will need a vendor to slice the amount you need) use cassava or sweet potato as an alternative.
• Yam is known as Ñame by Latinos) ,
• Feel free to use whatever cut of goat meat that you prefer. I love boneless goat meat but for this recipe I used half boneless and half with bone.
• Don't forget to pair this goat with my Gluten Free Roti recipe.
• These are the recipes that you will need for the Green Seasoning and my Homemade Beef Seasoning.
• If you haven't tried it before but please do give my Homemade Curry Powder a try.
• Don't skip the coconut cream as this help with forming the gravy.
• Purchase coconut cream (creamed coconut) from a Caribbean grocery store, it is way cheaper than buying from a health store.
• Be sure to sear the meat, don't rush this process, this will help with the texture of the meat and most importantly the taste.
• You should be searing the meat for AT LEAST 10 minutes.
• You may find the gravy more on the thicker side, if you want to loosen it up, add more coconut milk NOT water as water for this specific recipe will dilute the taste.

Nutrition

Calories: 494kcal | Carbohydrates: 18g | Protein: 42g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 123mg | Sodium: 373mg | Potassium: 1004mg | Fiber: 8g | Sugar: 2g | Vitamin A: 399IU | Vitamin C: 6mg | Calcium: 274mg | Iron: 12mg

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