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  • Writer's pictureMichael Laxer

Caribbean style slow cooker goat and potatoes

Main photo credit: Julia Laxer

Today we are going to look at making spicy Caribbean style goat and potatoes in the slow cooker. This cooks for 10 hours and, in addition to being a fall-off-the-bone delicious dish will also fill your apartment or house with wonderful aromas as you are slow cooking it.

Here we used 2 pounds of bone-in stewing goat cubes.

The first step is to season the goat.

Goat Seasoning:

3 tablespoons curry powder

2 tablespoons olive oil

2-3 tablespoons garlic power

1 tablespoon ground ginger

1 tablespoon mustard powder

1 tablespoon Caribbean style hot sauce (or to taste): I used El Yucateco's fiery Caribbean Hot Sauce, but you can use any one you like

1 tablespoon Worcestershire sauce

1 teaspoon ground cinnamon

salt and pepper

Season the goat liberally (or to taste) with the salt and black pepper. Then toss the goat with all the other ingredients.

You can cook right away, but if possible let the goat meat sit for around 2 hours in the fridge, taking it out to warm to room temperature about a half an hour before cooking.

Place the goat in the bottom of the slow cooker and toss a last time.

Fill the slow cooker up with beef broth until it just covers the goat. Then add to the broth 2-3 cloves of minced garlic or 2 more tablespoons of garlic powder. Add a crushed small knob of fresh ginger or another tablespoon of ground ginger. Add around a tablespoon of salt (or to taste) and 2 - 3 bay leaves. Finally add 1 tablespoon of soy sauce. If you wish you can also add more hot sauce. Stir until mixed.

Cover and cook on low for at least 8 hours. If you can, 10 hours is best.

When you have about an hour left in the cooking time, wash and peel 3 - 4 medium sized potatoes (around 2 1/2 cups) and chop them up into nice, rustic style serving bites or quarters. Boil them in some salted water or broth until they are just a little underdone, around 10-12 minutes.

With a half an hour to go add them to the slow cooker and stir.

Leaving the top of the slow cooker off, turn the cooker up to the high setting and cook for the last half an hour uncovered. This is also a chance to test the gravy and see if you want to add any more salt, garlic powder, hot sauce, etc.

While the gravy will not have thickened totally, over the last half hour with the potatoes and on high uncovered it will reach a really nice consistency.

Before serving remove the crushed ginger and bay leaves if you used them.

Serve spooned over rice or rice and peas with some roti or naan or some coleslaw on the side. The goat will be fall apart tender.


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