Orders ship the second + fourth Mondays/Tuesdays of the month.

Next ship date:April 11 | Pick up date: April 12

Menu
0

Orders ship the second + fourth Mondays/Tuesdays of the month.

Next ship date:April 11 | Pick up date: April 12

    0

    Your Cart is Empty

    Home / Goat Recipes
    Previous  / Next

    December 01, 2021 2 min read

    Enjoy this popular Indian dish featuring slow roasted goat in your slow cooker. Pair with rice, flat bread or your favorite veggie.
    Prep time: 15 minutes
    Cook time:6-8 hours
    Cuisine: Indian
     
    Ingredients:
    • 1.5 Tbsp garam masala (I use Ancient Indian Spice)
    • ½ tsp cumin
    • ½ tsp turmeric
    • ½ tsp smoked paprika 
    • 1 tsp sea salt
    • ¼ tsp pepper
    • 2 lbs. goat stew meat or goat shanks or goat leg/roast cubed 
    • 2 Tbsp. butter
    • 1 onion, diced
    • 2 Tbsp. minced garlic (I use the refrigerated jar)
    • 2 tsp. ginger
    • 1 15 oz. can of tomato sauce
    • 1/3-1/2 cup of coconut cream (I like Thai kitchen) more to mellow the heat
    • Cayenne pepper as desired, for more heat
     
    Serve with rice and naan (my bread machine flat bread/naan recipe here). 
     
    Instructions: 
    1. If using a leg of goat or goat roast, cut to 1-2 inch cubes. The recipe will take longer to cook if it’s not cut up.
    2. Mix garam masala, cumin, turmeric, smoked paprika, sea salt, pepper and cayenne pepper (if desired for more heat). Rub the mix on the goat meat. Any remaining seasoning can be put into the slow cooker.
    3. Heat the butter in a pan over medium heat. Sear most of the sides of the goat meat in the pan. As meat finishes, place pieces into the slow cooker. Depending on how much meat is used and the size of your pan, you may need to cook in two batches. 
    4. Once the goat meat is seared, place the onion and garlic in the same pan. Cook until translucent and the ends are slightly brown.
    5. Add ¼ cup of water in the pan with the onions. Scrape the pan to loosen any remaining seasoning or meat. Pour the mixture into the slow cooker. 
    6. In the slow cooker, add the ginger and tomato sauce. Stir until well mixed.
    7. Cook on low for 6-7 hours. More time may be needed for larger cuts of meat (up to 8 hours). If possible, stir 1-2 times during the cooking time. Cook until tender and the meat easily shreds with a fork. 
    8. If your cuts of meat had bones, take out the bones as you separate any meat from the bones. 
    9. Add the coconut cream. Use more cream for a mellower, less spicy flavor.
    10. Serve over rice with a side of naan.

    Leave a comment

    Comments will be approved before showing up.

    Recent Articles