Slow Cooker Curry Goat (Coconut Milk Version)

6 standard portions

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Ingredients

• 2-2½ lb goat meat
• 3 tbsp curry powder
• ⅓ cup green seasoning
• 2 tbsp red meat seasoning (I used my homemade beef seasoning (see notes in the link))
• ½ tbsp chadon beni (culantro/spirit weed/cilantro works too)
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder or granules
• ½ tsp pink salt (or to taste)
• 1 medium sized onion (chopped)
• 3 scallion/green onion (sliced)
• 4 garlic cloves (minced)
• 1 inch ginger (grated/minced)
• 3 tbsp olive oil (or coconut oil)
• 1 tbsp curry powder
• 1½ cups full fat coconut milk
• 6-8 sprigs fresh thyme (tied together)
• 2 tbsp tomato paste
• ¼ cup coconut cream (creamed coconut, coconut butter/manna) (heaped)
• 1 scotch bonnet (whole)
• a small piece of yellow or white yam (chopped into small pieces (roughly 1/2lb))
• additional black pepper, pink salt or seasoning to taste

Method

1. Place the washed/dried goat meat in a large bowl.
2. Add the curry powder, green seasoning, red meat seasoning, chadon beni, black pepper, onion powder, garlic powder, pink salt, onion, scallion, garlic and ginger to the bowl.
3. Use your hands (can wear gloves) or a large spoon to fold the marinate/seasoning into the goat meat until all of it is fully coated.
4. Leave the meat to infuse the marinade overnight or for several hours.
5. On medium heat add the oil to a large skillet then add the curry powder and proceed to "cook the curry" for about one minute.
6. Add the goat to the pan and proceed to sear/brown the meat. This should take about 10-15 minutes or so and you may need to do this in batches. During that time the meat should extract its own juices.
7. Transfer the goat to your slow cooker.
8. Pour in the coconut milk, add the thyme, tomato paste, coconut cream, scotch bonnet and then stir.
9. Put the lid on the unit and slow cooker for 4 hours on HIGH.
10. 1½ hours before the finishing time add the yam and push the pieces towards the bottom of the unit. If the curry gravy seems too thick, add a splash of coconut milk to loosen it up!
11. Remove the thyme stems and scotch bonnet once the goat has finished cooking.
12. Be sure to do a taste test and adjust adding additional pink salt, black pepper and additional seasoning if needed.
13. Serve accordingly.