Slow Cooker Jamaican Goat Curry with Coconut Milk

local_grocery_store Ingredients

• 2 lbs goat meat, cut into 1-inch cubes
• 2 potatoes, peeled and cut into 1-inch cubes
• 2 carrots, peeled and sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 scotch bonnet pepper, seeded and minced
• 2 tbsp curry powder
• 1 tbsp thyme, fresh or dried
• 1 tsp allspice
• 1/2 tsp cinnamon
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1 can coconut milk, full-fat
• 1 cup chicken broth

restaurant_menu Method

1. 1.In a large skillet over medium-high heat, brown the goat meat in batches until browned on all sides.
2. 2.Transfer the goat meat to a slow cooker and add the potatoes, carrots, onion, garlic, ginger, scotch bonnet pepper, curry powder, thyme, allspice, cinnamon, salt, and black pepper.
3. 3.Pour the coconut milk and chicken broth over the top and stir to combine.
4. 4.Cover and cook on low for 6-8 hours, or until the goat meat is tender and the vegetables are cooked through.
5. 5.Serve over rice or with a side of plantains.

lightbulb_outline Tips

• chevron_rightIf you can't find goat meat, you can substitute lamb or beef.
• chevron_rightFor a milder curry, use a jalapeno pepper instead of a scotch bonnet pepper.
• chevron_rightIf you like your curry extra spicy, leave the seeds in the scotch bonnet pepper.