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  • Writer's pictureMichael Laxer

Slow Cooked Curried Goat Stew

I have looked before at cooking goat -- a delicious and rich meat that is widespread in cuisines around the world.

Today I will look at one of my favourite dishes -- slow cooked curried goat stew.

The very long cooking time ensures that the meat comes out fall-off-the-bone perfect. This one is tomato based with a hint of heat (though you can kick that up if you wish).

For this dish you need a slow cooker.

First take four or five slices of ginger and crush them. Place them at the bottom of the slow cooker.

Then add around two pounds of bone-in goat meat cut into stewing pieces. Coat the goat meat all over with curry powder. If you have any I like to also top the meat with a couple of tablespoons of jerk seasoning though this is optional. Salt to taste, sprinkle all over with 2 teaspoons of dry mustard powder and, finally, with two tablespoons of freshly ground black pepper.

Then add the following ingredients:

1 large (796ml/28 oz.) can of diced tomatoes (herb and spiced variety if available)

The same amount of beef stock (just fill up the can!)

2 tablespoons of soy sauce

2 tablespoons of Worcestershire sauce

6 minced garlic cloves

2 bay leaves

2 teaspoons of ground cumin

1 teaspoon browning liquid (optional -- it primarily aids with visual appeal)

1 tablespoon Vegeta Food Seasoning (optional -- but adds richness)

Finally, take a Scotch Bonnet pepper, slice it down the middle on one side (do not cut in half) and place it whole into the stew. This will release the seeds (and thus the heat) slowly into the stew. This makes for a very mildly spicy stew. For a spicier one do this with two peppers. Three or more will make it truly fiery.

Set the slow cooker to low and cook, covered, for 10-12 hours.

The aromas of this cooking all day (or night) through your house or apartment will be sublime!

When done, stir thoroughly and remove the bay leaves before serving. You can serve the portions out of the cooker basin and, as most are removable, store leftovers in the basin in the fridge to be reheated the next day in the cooker again. That takes 1-2 hours on low.

Serve with rice or rice-and-peas, a side of naan, roti or crispy French style bread, a nice, simple green salad, extra Caribbean or Indian style hot sauce on the side for those who might want it and, of course, a hearty red wine.


(This recipe was originally published on The Left Chapter blog in 2015)

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