Goat Curry in the Crockpot

I wanted to plan something I could leave in the crockpot all day while I attended a brew date with the Bitches Brew Crew. I had to make a stop to South Minneapolis, which of course means a stop to the Global Market ! Ray wanted to try goat, so I picked some up at the Holy Land deli, and set about crafting a recipe to use it.

The meat was supposed to be "tenderloin", but quite honestly it was all kinds of cuts, and a lot of silver skin and ligaments, and I was worried about how tender it would be. I decided a long, slow stew would be best. Goat curry sounded smart to me, and we love the flavors of Indian cuisine. I was, however, a little disappointed when looking for a recipe, as most of them called for curry powder, and I know from previous recipes that very little actual "curry powder" is used when making curries. So, I made up my own combination, combining recipes for tikka masala and vindaloo.

Goat Curry in the Crock Pot

Make a paste of:

4 tablespoons chopped garlic
4 tablespoons chopped ginger
1/2 teaspoon salt
1 teaspoon canola oil


For the curry:
1 1/2 pounds goat (you could also use lamb or venison)
1 cup greek yogurt
4 cups chopped tomatoes
1 large red onion, diced
2 large red chiles, diced
2 tablespoons chile powder
4 tablespoons coriander
1 tablespoon cumin
1 teaspoon cinnamon
1 teaspoon Hungarian paprika
1 teaspoon garam masala
1 teaspoon salt
1 teaspoon black pepper

The night before, start to marinate the goat in 1/2 of the garlic ginger paste and 1/2 cup of the yogurt. In the morning, combine all of the other ingredients except the yogurt in the crockpot, and set on low. Cook for 6-8 hours, until meat is tender. Just before serving, stir in the remaining yogurt. Serve over basmati rice.