Slow Cooker Goat Meat Recipe – Cloves & Cardamom Indian Curry

Last Updated on 4 months by Neha Deshmukh

Slow Cooker Goat Meat Recipe – Cloves & Cardamom Indian Curry

Hey everyone! If you’re anything like me, the aroma of a slow-cooked curry simmering away on a weekend is pure comfort. Today, I’m sharing a recipe that’s been a family favorite for years – a deeply flavorful Slow Cooker Goat Meat Curry, infused with the warm, fragrant notes of cloves and cardamom. It’s a bit of a project, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This isn’t just any goat curry. The slow cooker does all the heavy lifting, tenderizing the goat to fall-off-the-bone perfection. The combination of whole spices, ground fresh, with the richness of ghee and the subtle heat of Kashmiri chili powder creates a complex flavor profile that’s both comforting and exciting. Plus, it fills the house with the most incredible smell! It’s perfect for a cozy night in, or for a special occasion.

Ingredients

Here’s what you’ll need to make this delicious curry:

• 2 pounds goat meat, cut into 1-2 inch pieces
• 4 whole cloves
• 2 cardamom pods
• 2 red onions, chopped
• 1.5 inch knob fresh ginger, grated
• 3 garlic cloves, minced
• 1-2 Serrano pepper, finely chopped (adjust to your spice preference!)
• 1 tablespoon ghee
• 1 bay leaf
• 1 tablespoon coriander powder
• 2 teaspoons salt
• 2 teaspoons Kashmiri chili powder
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 0.125-0.25 teaspoon cayenne pepper (optional, for extra heat)
• 1 (28-ounce) can diced tomatoes
• 1 teaspoon garam masala
• 0.5-1 cup water

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Goat Meat: Goat meat has a lovely, slightly gamey flavor. It’s leaner than lamb, and really benefits from slow cooking. Look for cuts like shoulder or leg.
• Whole Cloves & Cardamom – grinding for freshness: Seriously, don’t skip this step! Grinding your own spices makes a huge difference. I use a coffee grinder dedicated to spices. The aroma alone is worth it.
• Ghee: Ghee adds a beautiful richness and nutty flavor. If you don’t have ghee, you can substitute with vegetable oil, but ghee really elevates the dish.
• Kashmiri Chili Powder – color & mild heat: This is my secret weapon! It gives the curry a gorgeous red color and a lovely, mild heat. It’s different than regular chili powder.
• Regional variations in spice blends: Every family has their own take on this curry. Feel free to adjust the spices to your liking! Some people add a pinch of cinnamon or a dash of black pepper.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind those cloves and cardamom pods in your coffee grinder until they’re a fine powder. The smell is amazing, right?
2. Now, in your slow cooker, combine the goat meat, ground cloves and cardamom, chopped onions, grated ginger, minced garlic, Serrano pepper, ghee, bay leaf, coriander powder, salt, Kashmiri chili powder, cumin powder, turmeric powder, and cayenne pepper (if using).
3. Give everything a good stir to make sure the meat is well coated in all those beautiful spices.
4. Cook on high heat for 4 hours, stirring every hour or so to prevent sticking. This is where the magic happens!
5. After 4 hours, add the diced tomatoes, garam masala, and water. Stir well.
6. Cook for another hour, or until the goat meat is incredibly tender and practically falling apart.
7. Give it a final taste and adjust the seasoning if needed. Add a little more salt or chili powder to suit your preference.
8. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the slow cooker. If you have a smaller slow cooker, you might need to cook the curry in batches.
• If the curry seems too thick, add a little more water. If it’s too thin, cook it uncovered for the last 30 minutes to allow some of the liquid to evaporate.
• For a richer flavor, you can brown the goat meat in a pan before adding it to the slow cooker.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation – using plant-based alternatives: Swap the goat meat for hearty vegetables like potatoes, cauliflower, and chickpeas. Use plant-based ghee or oil.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustments: If you like it really spicy, add more cayenne pepper or a chopped green chili. If you prefer milder flavors, reduce the amount of Serrano pepper or omit the cayenne altogether.
• Festival Adaptations – Bakrid/Eid special: My aunt always adds a handful of fried onions to this curry when she makes it for Eid. It adds a lovely sweetness and crunch!

Serving Suggestions

This curry is fantastic served with:

• Basmati rice – a classic pairing!
• Naan bread – perfect for soaking up all that delicious sauce.
• Raita – a cooling yogurt dip to balance the heat.
• A simple salad – for a fresh contrast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This curry actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

1. What cut of goat meat is best for slow cooking?

Shoulder or leg are great choices. They have plenty of connective tissue that breaks down during slow cooking, resulting in incredibly tender meat.

2. Can I use pre-ground spices instead of grinding them myself?

You can, but the flavor won’t be as vibrant. Freshly ground spices really make a difference.

3. How can I adjust the heat level of this curry?

Adjust the amount of Serrano pepper and cayenne pepper to your liking. You can also remove the seeds from the Serrano pepper to reduce the heat.

4. What is Kashmiri chili powder and why is it used?

It’s a type of chili powder from Kashmir, known for its vibrant red color and mild heat. It adds color and flavor without being overly spicy.

5. Can this recipe be made in an Instant Pot instead of a slow cooker?

Yes! You’ll need to reduce the cooking time significantly. Pressure cook on high for about 45-60 minutes, followed by a natural pressure release.

6. What is the best way to serve this curry for a special occasion?

Garnish with fresh cilantro and serve with a side of saffron rice and a cooling raita. A beautiful presentation makes it even more special!