Fall-off-the-bone tenderness, bold island flavor, and a slow-cooked twist that will keep you coming back for more.

Curry goat is a must-have for every birthday lime, or beach. But let’s be real: curry goat takes time. Between seasoning, marinating, and that tough cut of meat needing hours to tenderize.

A slow cooker gives the goat a softness you need, cooking it in half the time as on the stove. Here is a recipe that will give you just that.

Ingredients You’ll Need

For the Goat:

2½ to 3 lbs of goat meat, washed with lime or vinegar and cut into medium chunks
1½ tbsp curry powder (Madras or Chief for authenticity)
1 tsp ground geera (cumin)
2 tbsp green seasoning (homemade or store-bought)
2 tsp Maggi green seasoning (adds that signature punch)
1 tsp black pepper
1 tsp salt
1 hot pepper (Scotch bonnet or pimento), chopped
1 small onion, chopped
4 cloves garlic, minced
½ inch fresh ginger, grated
2 tbsp oil
1½ cups coconut milk
1½ cups water or low-sodium broth
2 tbsp oil for browning
A few sprigs of thyme
1 bay leaf

Directions

Step 1: Season the Goat

Clean the goat with lime or vinegar, pat dry, then season with green seasoning, Maggi green seasoning, onion, garlic, ginger, hot pepper, salt, and black pepper. Let marinate for at least 3 hours or overnight.

Step 2: Burn the Curry

In a pot on medium heat, add oil, then stir in the curry powder and ground geera. Let it cook for 30–45 seconds until aromatic and slightly darkened.

Step 3: Add the Goat to the Cooked Curry

Immediately add the seasoned goat meat to the burnt curry. Sauté for 8–10 minutes, allowing the meat to brown slightly and absorb the curry flavor.

Step 4: Transfer to Crockpot

Now transfer the goat (along with its juices) into your slow cooker. Add coconut milk, thyme, bay leaf, and water/broth. Stir to combine.

Step 5: Slow Cook

Cover and cook on Low for 7–8 hours or High for 4–5 hours until the goat is fall-apart tender.

What To Eat With Slow-Cooked Curry Goat?

Steamed white rice – Simple and perfect for soaking up that coconut curry gravy.

Rice and peas – A Jamaican favorite made with pigeon peas or kidney beans and coconut milk. Adds flavor and texture.

Dhal and rice – Especially in Trini households, this combo is hearty and comforting.

Paratha roti (buss-up-shut) – Soft, flaky, and ideal for scooping up every bit of curry.

Dhalpuri roti – Stuffed with seasoned split peas, it’s a full meal when paired with curry goat.

Fried bake or sada roti – Great for breakfast, leftovers, or a lighter option.

Boiled green fig (banana), cassava, dasheen, or yam – These “hard foods” are traditional and soak up curry beautifully.

Roasted breadfruit – Smoky, starchy, and a Caribbean classic.

Curry goat is a Caribbean classic—but now it’s slow-cooked and stress-free thanks to the Crockpot.

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