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Goat Vindaloo

Goat Vindaloo

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Vindaloo is a popular Indian curry dish that is originally from Goa, a state on the western coast of India. Goat vindaloo is made with goat meat cooking with a spicy paste in vinegar and tomatoes. While goat vindaloo is a spicy dish, it can be milder by using less chili peppers. It is typically served with rice or naan bread.

The word "vindaloo" comes from the Portuguese word "vinho d'alhos," which means "wine and garlic." The dish is thought to have originated in the 16th century, when Portuguese sailors brought the dish to Goa. The locals adapted the dish to their own tastes, using vinegar instead of wine and adding spices such as chili peppers and turmeric.

This goat vindaloo recipe is made with a slow cooker to make the slow roasted dish even easier to make. 

Goat Vindaloo Recipe


  • 3-4 lb. of goat stew meat, goat roast, goat shanks, or leg of goat
  • 2 large onions chopped
  • 4 tablespoons of Ghee or butter
  • 1 tablespoon of smoked paprika
  • 4 teaspoons of minced garlic cloves from a jar
  • 2 tablespoons of tomato paste
  • 1 tablespoons of of Garam Masala (affiliate link)
  • 1 - 14.5 oz. can of diced tomatoes
  • 1 cup of beef broth
  • 2 tablespoons of red wine vinegar
  • 4 tablespoons of brown sugar
  • Cayenne pepper to taste, ¼-½ teaspoon
  • Salt to taste


  1. Heat the ghee or butter in a pan on the stove. Saute onions until translucent, but not browned. 
  2. Add the paprika, garlic, tomato paste, garam masala and cayenne pepper, if using. Stir until the mixture becomes a paste.
  3. Turn off the heat, and remove the past from the pan into a separate bowl.
  4. In a slow cooker, add the beef broth, diced tomatoes, red wine vinegar, and brown sugar. Stir to combine.
  5. Add the paste into the slow cooker and stir to combine.
  6. Season the goat meat with salt and place in the slow cooker. If using a larger cut of meat, consider cutting it into smaller pieces to allow for a shorter cooking time. 
  7. Cover the slow cooker.
  8. Cook the goat vindaloo on low for 9-10 hours. Time may be longer if cooking a larger cut of meat.
  9. Serve with rice and naan flat bread.

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