Slow cooker goat curry
- For the marinade
- 600g goat or mutton (try a local halal butchers)
- Juice of 1 lemon
- 2 tablespoons Tex's Jamaican exotic curry seasoning (or similar Jamaican seasoning)
- 3 cloves garlic, finely chopped
- 1 inch cube root ginger, finely chopped
- 1 medium red onion, finely chopped
- For the curry
- 2 tablespoons groundnut or sunflower oil
- 1 tablespoon plain flour
- 2 red onions, sliced into rings
- 3-6 florets cauliflower
- 1 Scotch bonnet chilli pepper, seeded and finely minced
- 1 tablespoon Tex's Jamaican exotic curry seasoning (or similar Jamaican seasoning)
- 1 (400g) tin of chopped tomatoes
- 1 (400ml) tin of coconut milk
Prep:30min › Cook:5hr › Extra time:8hr marinating › Ready in:13hr30min
- 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.
You can adapt it very easily to a casserole or substitute/add vegetables of your choice. Serve this with fluffy basmati rice or Jamaican rice and peas (which has coconut milk added). I personally just prefer to serve it with plain basmati but it's also fab with jacket potatoes or mash, or with some thick sliced bread. Enjoy!
This will also be great reheated the next day so put any leftovers in the fridge. As long as you used fresh and not previously frozen meat you can freeze this for later too, especially if you double the quantities... yum!
This is really lush I used mutton because I had it already and I didn't have any Jamaican spice mix but found another recipe for something I hope was similar. Anyway, I ended up with a total of 6 Scotch Bonnets in it - will use another couple next time and will ask my butcher if he can get me goat. - 01 Apr 2013
Wow this curry is now one of mine and my husbands favourites. - 02 Oct 2013