Adapted from a recipe by Ashley at

Slow cooking goat meat with Indian spices results in a perfectly tender, juicy and flavorful curry.

Serves 4

1 kg goat meat pieces
2 red onions, chopped
4 cm knob fresh ginger, minced
3 cloves fresh garlic, minced
1 bay leaf
1 tablespoon ghee
4 cloves (whole)
Seeds from 2 cardamom pods
1 tablespoon coriander powder
1 teaspoon cumin powder
2 teaspoon salt (adjust to taste)

1 teaspoon turmeric powder
1 teaspoon kashmiri chili powder (if using cayenne use a little less)
1 teaspoon paprika
1-2 red chillies, minced

700 g organic diced tomatoes
1 teaspoon garam masala, add more to taste
1/2 – 1 cup water, depending on how thick you’d like the curry

Finely grind cloves and cardamom with a mortar and pestle.

In a slow cooker (or covered casserole dish), add all ingredients listed except tomatoes,
water and garam masala. Set to high (or place in a preheated 150°C oven) and cook for 4
hours – stirring the curry every hour or so.

After four hours, add tomatoes, garam masala and water. Cook on high (180°C ) for
another hour or until the meat is tender.

Serve with rice or parathas.