This recipe is for those who think you can’t cook with a crockpot during the hot summer months. I don’t do it often but my ‘trick’ is to move the operation outside. I set up a bucket or grate with the loaded crockpot on top and let it cook away. I do miss how the house smells after a day of slow cooking but I much prefer to keep the temperature inside as cool as possible. This works like a charm and you can still enjoy any crockpot meal you desire.
Now about the recipe.. One of the stands at our local farmer’s market sells goat. I don’t have a ton of experience eating or cooking goat but I enjoy it. Especially in a caribbean styled curry dish. When Josh and I first noticed the stand at the farmer’s market we knew we would have to try it out sometime. Then randomly my friend purchased this goat meat, cooked a batch of her own goat curry, and had the leftovers during one of our afternoon get-togethers. Of course after this I knew what we were having for dinner on night the following week.
I used a caribbean curry powder blend for the seasoning. It’s red rather than the typical yellow colored curry powder you see at the grocery store. Note, I did go to a specialty spice store to locate this. The blend includes coriander, cumin, onion, allspice, fenugreek, garlic, mustard, ginger, mace, anise, scotch bonnet, black pepper, and annatto. I’d say it’s medium heat. I used it sparingly and in the end decided I could have spiced the dish a bit more. It was still plenty delicious.
Along with the goat meat I added onion, garlic, collard greens, plantain, carrot, and okra. I wanted my plantains to be starchy so I opted for green ones. It reminded me of the caribbean and I like that they stay firm after cooked. But you may prefer to use yellow plantains for a bit sweeter flavor and softer texture. Stepping away a bit from typical caribbean curry I added in a can of coconut milk. Coconut milk is a must in curry’s for me. It brings richness to the dish and blends all the flavors together. You can substitute broth instead if you prefer.
- 1 lb goat stew meat
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 medium plantains, peeled and sliced into 1″ rounds
- 3 carrots, sliced into 1/2″ rounds
- 1 bunch collards, ribs removed and sliced into thin ribbons
- 1 15oz can coconut milk
- 2 tablespoons curry powder
- 1 bay leaf
- 1/2 cup water
- 10 oz bag frozen okra
- Place goat with s&p and place in crockpot. Layer in onion, garlic, plantain, carrot, and collards. Add curry powder and bay leaf. Pour in coconut milk adding in just enough water to cover ingredients.
- Cook on low 7 hours.
- Stir in bag of frozen okra and cook another 40 minutes.