Very Red Goat Curry, Slow Cooker Recipe.

I am always been attracted to very good looking goat curry. However making it red has risks of it becoming too spicy. But not anymore! Finally I found them, the kashmiri chili peppers. Bought them at large Indian grocery store called Waltham India Market. Waltham is a mini India near Boston, and that’s why the store has largest collection of groceries and snacks in the region. 

Very Red Slow Cooker Goat Curry


  • 1lb goat
  • 2 cups water
  • 1 tsp turmeric
  • 4″ cinnamon
  • 4 cardamoms
  • 4 cloves
  • 2 bay leaves
  • 2 tsp coriander seeds
  • 2 tsp mustard seeds
  • 1 1/2 cups shopped onions
  • 6 cloves crushed garlic
  • 1″ ginger, crushed
  • 1 cup chopped tomatoes
  • 4 kashmiri red chili peppers
  • 3 tbsp grated dry coconut
  • 3 tbsp oil
  • 1/2 tsp honey


  1. Start with soaking red chili pepper in a cup of water.
  2. Crush the spices, cinnamon, cardamom, cloves, bay leaves, coriander seeds and mustard seeds in a stone mortar. If you don’t have a mortar just put the. in a ziplock bag and crush with a rolling pin.
  3. Heat oil in a shallow sauté’ pan on high heat. Arrange goat pieces in a single layer. Sear for 4 minutes on each side. Then transfer them to the slow cooker.
  4. Add the crushed spices to the oil, when you can smell the spices, follow it with coconut. Then add turmeric, onion, garlic, ginger, chillies and honey. Once onion is translucent add tomatoes. Turn it with a spatula on medium heat for 10 to 15 minutes. Let it cool for a while. And then grind it a smooth paste in a food processor.
  5. Add this spice paste, salt and 2 cups of water to slow cooker and cook it for 4 to 8 hours on comparable heat.








  1. If that tastes just half as good as it looks, I would be in heaven with each bite!

Questions, comments, complements?

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