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Slow cooker goat curry
Serves 4
Easy
Prep:
Cook:
This recipe was submitted by a Good Food member and has not been tested by our team.
Skip to ingredients
Units:
Marinade:
- 600g goat or mutton
- juice of 1 lemon
- 2 tbsp Jamaican curry seasoning
- 3 garlic clovesfinely chopped
- 1 inch cube root gingerfinely chopped
- 1 medium red onionfinely chopped
Curry:
- 2 tbsp groundnut oil
- 1 tbsp plain flour
- 2 red onionssliced into rings
- 3-6 florets cauliflower
- 1 Scotch bonnet chilli pepperseeded and finely minced
- 1 tbsp Jamaican curry seasoning
- 1 x 400g tin of chopped tomatoes
- 1 x 400ml tin coconut milk
Method
step 1
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.
step 2
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.
step 3
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).
step 4
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.
