Slow Cooker Curry Goat (Coconut Milk Version)

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.

Course Main Course

Cuisine Caribbean

Prep Time 40

Cook Time 4

Total Time 4 40

Servings people

Calories 494kcal

Author Charla

Ingredients

Goat marinade

2-2½ lb goat meat
3 tablespoon curry powder see notes for the recipe link
⅓ cup green seasoning see notes for the recipe link
2 tablespoon red meat seasoning I used my homemade beef seasoning (see notes in the link)
½ tablespoon shado 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, shado 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