adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-cooker goat vindaloo curry
Slow-cooker goat vindaloo curry
0 Likes
Prep Time:
380 minutes
Cook Time:
480 minutes
Total Time:
860 minutes
Marinate goat for flavor and tenderness, then slow-cook for melt-in-your-mouth meat in rich gravy, perfect with warm Indian bread.
Ingredients:
  • 4 brown onions, halved
  • 8 garlic cloves
  • 4cm piece ginger, peeled
  • 1.3kg deboned goat shoulder, cut into 5cm pieces
  • 40.00 ml ghee
  • 175.00 gm vindaloo curry paste
  • 400g can crushed tomatoes
  • 20.00 gm caster sugar
  • Coriander, naan, yoghurt, to serve
Instructions:
  • Blend onion, garlic, and ginger until a paste forms. Combine the paste with goat meat in a large glass bowl, ensuring it's well coated. Cover and chill for at least 4 hours, or overnight for optimal flavor.
  • Start by heating ghee in a large, deep frying pan over medium-high heat. Sauté the curry paste for 1 minute or until the oil separates. Add the goat mixture and cook for 10 minutes, stirring occasionally until the meat is nicely browned. Transfer everything to a 5.5L slow-cooker. Mix in the tomatoes and cook covered on low for 7 1/2 hours until the meat is very tender. Finish by stirring in the sugar and adjusting the seasoning to taste.
  • Garnish with fresh coriander and plate with warm naan and yogurt.

Similar Recipes