Very tender diced goat off the bone – a mixture of shoulder and leg in boneless pieces. Great for casseroles, stews and curries. Cook low and slow for the best results with any goat diced product.
Goat Diced Off the bone is a favourite with our regular professional chefs, as well as home-cooking foodies, don’t miss out on the fastest growing food trend!
SLOW COOKER GOAT CURRY
1Kg Goat meat (ON or OFF the bone)
2 red onions, chopped
1.5 inch knob fresh ginger, minced
3 cloves garlic, minced
1 bay leaf
1 tablespoon ghee
4 cloves (whole)
2 cardamom pods
1 tablespoon coriander powder
1 teaspoon cumin powder
2 teaspoon salt (adjust to taste)
1 teaspoon turmeric powder
1 teaspoon kashmiri chili powder (if using cayenne use a little less)
1 teaspoon paprika
1-2 Serrano pepper, minced
Add later (approx 1 hour before serving):
1 (28 ounce) can organic diced tomatoes
1 teaspoon garam masala, add more to taste
½ – 1 cup water, depending on how thick you’d like the curry
- In a coffee grinder, finely grind cloves and cardamom.
- In crock pot, add all ingredients listed except tomatoes, water and garam masala (you will add this at the end).
- Set to high and cook for 4 hours – stirring the curry every hour or so.
- After four hours, add tomatoes, garam masala and water. Cook on high for another hour or until the meat is tender.