Ingredients

• One Red Onion, Diced
• One Shallot, Diced
• Four Cloves Of Garlic, Crushed
• 1/2 Inch Ginger, Crushed
• Three Heaped tbsp Yoghurt
• Three Heaped tbsp coconut milk
• One Cup Chicken Stock
• Garlic Granules, Black Pepper, Ground Coriander, Turmeric, Cayenne Pepper And Garam masala
• 1kg Goat
• Two Red Peppers, Chopped
• Two handfuls Green beans, Chopped

Method

1. Add all the ingredients into the slow cooker, giving it a really good mix to make sure the yoghurt and milk are well mixed through. The amount of seasoning you will want will vary depending on personal preference; You can always add and taste before adding the goat in
2. Cook on high for four hours before dropping to low until you’re serving but preferably for another 2-3 hours
3. 30 minutes before intending to serve and add in red pepper and chopped green beans
4. When you serve remember to be mindful of the bones

Eating And Storage Tips

I put this with some rice for serving but if you didn’t want rice you could put potatoes into the slow cooker as well.

Other options for the slow cooker itself would include carrots, peas or something like kidney beans.

You could easily ensure that the liquid for this is a bit thicker by putting a cornflour slurry into the chicken stock. This will then keep it thickening up throughout the cooking time. You just might need to give it a little stir every now and then to make sure it doesn’t end up creating a film.

Once the slow cooker has been turned off move any remaining food to a storage container and wait for it to cool more before putting a lid on and placing into the fridge. For reheating I would suggest making sure there are no bone pieces put into the leftovers and then simply put it into the microwave. If you’ve got plenty of leftovers and will be sharing them with more than just yourself it might then be worth doing some fresh rice alongside it.