Ultimate Slow-Cooker (Crock Pot) Curry Goat Recipe

By Chris De La Rosa
Culinary Columnist

With the busy lifestyle we tend to live today, it’s always nice to have a comforting, home-cooked meal waiting for us when we get home.

With that in mind, I decided to start exploring ways to tailor some of our classic Caribbean dishes for being prepared in a slow cooker (or crock pot).

With this slow cooker curry goat dish, you’ll get that lovely Caribbean ‘curry’ with fall-off-the-bones tenderness, mommy raised us on.

I highly encourage you to give this method of cooking curry goat a try.

You’ll Need…

3 lbs goat
4 large potatoes (cut in quarters)
1 scotch bonnet pepper (cut or leave whole to control the heat)
2 tablespoons Caribbean Green Seasoning
2 tablespoons curry powder
1 large onion (diced)
5 sprigs of thyme
4-6 cloves of garlic (smashed)
3 to 5 thin slices of ginger
8 pimento berries (aka allspice berries)
1 large tomato (diced)
3/4 tablespoon of salt
1/4 teaspoon of black pepper
2 scallions (chopped)
2 tablespoons of water

Important! If doing this recipe gluten-free, please go through the entire list of ingredients to make sure they meet with your specific gluten-free dietary requirements, especially the curry powder you use, as some may contain flour as a filer.

I used goat meat, with the bones, as I find the flavor of the finished dish is much better, when bones are used as compared to using boneless goat. This recipe will work great with lamb as well. Please get your butcher to cut the goat for you as the bones are very hard and will do damage to your kitchen knives. Wash and dry the goat and get ready to start. By the way, remove any big pieces of fat from the goat and discard.

Basically you’re adding all the ingredients to the goat (in the slow cooker) and give it all a good mix. I used potato in this curry goat, as it’s a great way to stretch the dish for more people. Cut the potato into quarters, as they might tend to fall apart, during the lengthy cooking process.

The curry powder I used was my own blend, but I highly recommend Caribbean curry powders, especially the Madras-like blends. Or use your favourite! I sliced the scotch bonnet pepper, since I love my curry goat with a little ‘kick’. If you wanted you could add the scotch bonnet pepper, whole, but try not to break it while cooking/stirring or you’ll release the beast (heat).

Remember to wash your hands with soap and water after handling such hot peppers, like Scotch Bonnets. The tomato may seem out of place (for some people) but I assure you, that it will add an acidic balance to the richness of the curry. There’s no need to allow this to marinate, if you’re in a rush, as it will cook, slowly, for 5 hours and infuse the goat with that classic curry flavor.

With 20 minutes to go I opened the slow cooker and did a few things (cooked for 5 hours as mentioned above). Tasted for salt and adjusted. But before that, you’ll notice a ton of fat at the surface (goat is very fatty), try your best to skim that off and discard (you can use a paper towel to skim that off easily). Do not pour this down your sink or it will clog your plumbing.

Remove the scotch bonnet pepper, if you had it in there whole. If the gravy is a bit runny you can cook uncovered for a further 30 minutes, but do bear in mind, you can always crush a couple pieces of the potato and add, to thicken things up….also it will thicken, naturally, as the curry goat cools. Top with some finely-chopped Cilantro (about 1 tablespoon – not mentioned in the ingredient list) and enjoy.

This recipe is courtesy of Gourmand Award winning cookbook author and founder of CaribbeanPot.com, Chris De La Rosa. With over 450 printable recipes with step by step cooking instructions and demo videos, PLUS over 1 million social/fan connections globally every month, CaribbeanPot.com is the world’s #1 resource of Caribbean Culinary Culture. Connect with Chis on Instagram: www.instagram.com/caribbeanpot/.