Goat Curry


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.


Goat Curry

  • 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
  • s&p
  • 10 oz bag frozen okra
  1. 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.
  2. Cook on low 7 hours.
  3. Stir in bag of frozen okra and cook another 40 minutes.

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