This Slow Cooker Sri Lankan Goat Curry is hands-down one of my favorite recipes to share. The mix of cardamom, turmeric, and creamy coconut milk gives it a rich, layered flavor, and the goat? It becomes fall-apart tender, soaking up every bit of that spiced goodness.

It’s one of those dishes that makes you feel like a pro without much effort. Serve it with steamed rice, lime wedges, and maybe a sprinkle of sliced green chili for a little extra kick. Perfect for impressing friends or just treating yourself to something cozy and delicious.

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Recipe Ingredients

• 2 tbsp coconut oil or rice bran oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 2 tsp finely grated ginger
• 4 tbsp fresh or dried curry leaves
• 1 tsp cardamom pods, cracked
• 1 cinnamon stick
• ¼ tsp fenugreek seeds
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 kg (2 lb 4 oz) goat leg meat, cut into 2.5 cm (1 in) dice
• 1 x 270 ml (9½ fl oz) can coconut milk
• 2 tomatoes, halved and coarsely grated (discard the skins)
• 1 tsp salt
• 1 tsp raw sugar
• 1 lemongrass stem, bruised
• 1 pandan leaf, tied in a knot (optional)
• Steamed rice, lime wedges, sliced green chili, and coconut sambal for serving

How To Make Slow Cooker Sri Lankan Goat Curry

1. Start with the Aromatics: Heat 2 tbsp of oil in a frying pan over medium heat until shimmering but not smoking. Add the chopped onion, minced garlic, grated ginger, curry leaves, cardamom pods, cinnamon stick, and fenugreek seeds. Cook everything together for 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
2. Build the Spice Base: Stir in the ground turmeric, coriander, cumin, and chili powder, ensuring everything is evenly coated. Let it cook for another 1 minute to toast the spices and release their flavors.
3. Transfer to the Slow Cooker: Pour the onion and spice mixture into your slow cooker. Add the diced goat meat, coconut milk, grated tomatoes, salt, sugar, bruised lemongrass, and pandan leaf, ensuring everything is well combined. Stir gently to mix.
4. Slow Cook to Perfection: Cover the slow cooker with the lid and set it to low heat. Let the curry cook undisturbed for 8 hours until the goat meat is tender and infused with the rich flavors.
5. Taste and Adjust: After 8 hours, carefully taste the curry and adjust the seasoning if needed. Add more salt, sugar, or lime juice as desired to balance the flavors.
6. Serve with Style: Spoon the curry over steamed rice and garnish with lime wedges, sliced green chili, and a dollop of coconut sambal for extra flavor. Enjoy every bite!

Recipe Tips

• Choose the right goat cut: Opt for bone-in goat meat for extra flavor, but boneless cuts work well if you prefer easier serving. Both absorb spices beautifully during slow cooking.
• Enhance the coconut flavor: Use freshly grated coconut or coconut cream instead of canned milk for a richer texture and flavor. Adjust the liquid to maintain consistency.
• Make it vegetarian: Swap the goat for hearty vegetables like eggplant, cauliflower, or sweet potatoes. Add lentils for protein and adjust spices to taste.
• Spice adjustment: If you prefer milder heat, reduce the chili powder and add a splash of lime juice for brightness. For spicier, add fresh chilies during cooking.
• Double the batch: Slow cooker recipes freeze exceptionally well. Prepare a larger portion, cool completely, and freeze in airtight containers for quick weeknight meals.

Recipe FAQs and Variations

Check out More delicious slow cooker curry Recipes:

• Slow Cooker Boneless Chicken Thighs Curry
• Easy Slow Cooker Lamb Shank Rogan Josh
• Lamb Massaman Curry Slow Cooker