Here is another goat curry I found on the internet, this one I found here. It explains to add all of the ingredients listed to your slow cooker except for the tomatoes, water and the garam masala, these are added at the final hour of cooking.
This recipe has less preparation time which is great if you are lacking time, just throw most of the ingredients into the slow cooker and let it do the work for you.
Set your slow cooker on high for four hours, stirring every hour to make sure nothing burns.
We have had a curry almost every Saturday night for years now, not take away, sometimes made from scratch but mostly shop bought jars or packets, adding whichever meat I have at the time, but never with goat, usually chicken, beef or lamb.
Ingredients
1 kg goat curry pieces
4 whole cloves or a pinch of ground cloves
2 cardamom pods or a pinch of ground cardamom
2 red onions, chopped
1 1/2 inch knob fresh ginger, minced
3 cloves garlic, minced
1-2 Jalapeno peppers, minced
1 tbsp ghee or canola oil
1 bay leaf
1 tbsp coriander powder
2 tsp salt
2 tsp Kashmiri chilli powder
1 tsp cumin powder
1 tsp turmeric powder
1/8 - 1/4 tsp cayenne powder
Add Later
794g tin diced tomatoes
1 tsp garam masala
1/2 - 1 cup water, depending on how thick you
like the curry.
Method
1. Using a pestle & mortar or a coffee grinder, finely grind cloves and cardamom.
2. Add all ingredients except tomatoes, water and garam masala (these will be added at the end)
3. Set to high and cook for 4 hours - stirring curry every hour or so.
4. After 4 hours, add tomatoes, water and garam masala. Cook on high for another hour or until meat is tender.
Enjoy with rice or roti bread.
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