Nash’s Tomato Goat Curry

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

My friends Nash Patel and Leda Scheintaub have a very popular food truck in Brattleboro, Vermont, called Dosa Kitchen, and they’re currently at work on a cookbook of truly masterful dosa recipes and the curries and chutneys and everything else that goes with dosas. Nash graciously sent a recipe for an intensely fragrant goat curry (probably the best aroma that’s ever emanated from my kitchen), which I’ve adapted for the slow cooker and streamlined a bit for weekday home cooking.


  • 2 pounds (910 g) boneless goat stew meat, in 1- to 1½-inch (2.5- to 4-cm) pieces
  • 1 teaspoon turmeric
  • 3 tablespoons dried grated unsweetened coconut
  • 1 cinnamon stick, broken
  • teaspoons coriander seeds
  • teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • ½ teaspoon whole black peppercorns
  • 4 whole cloves
  • Seeds from 8 green cardamom pods
  • 1 (14.5-ounce/411-g) can crushed tomatoes
  • Salt
  • 2 tablespoons coconut oil
  • 10 to 15 fresh curry leaves (see Notes)
  • 1 large red onion, diced
  • 2 tablespoons ginger-garlic paste (see Notes)
  • 1 teaspoon paprika or Kashmiri chile powder, or more to taste
  • 2 cups (360 g) basmati rice, or dosas made with store-bought batter



Put the goat in the slow cooker and toss with the turmeric.

In a skillet or sauté pan, combine the coconut, cinnamon, coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, and cardamom. Place over medium heat and toast, stirring frequently, until fragrant and the coconut is golden, 4 to 5 minutes. Scrape into a spice grinder and let cool for a few minutes. Grind very fine and add to the cooker, along with the tomatoes and teaspoons salt.

In the skillet or sauté pan, heat the coconut oil over medium-high heat. When it shimmers, add the curry leaves, onion, and a pinch of salt and cook, stirring frequently, until the onion is translucent and golden at the edges, 5 to 7 minutes. Add the ginger-garlic paste and paprika and cook, stirring, for 2 minutes. Scrape into the cooker and stir well. Pour 1 cup (240 ml) water into the hot skillet, scraping up any browned bits, and pour the liquid into the cooker. Cover and cook on low for 8 hours.


Put the rice in a sieve and rinse very well under running water. Dump into a 2-quart (2-L) saucepan and add cups (540 ml) water and a good pinch of salt. Bring to a boil over high heat, stir once to unstick any grains from the bottom of the pan, then cover and cook over the lowest heat for 14 minutes, or until all the water is absorbed and the rice is tender. Let stand, covered, for 3 minutes, then fluff with a fork or spatula.

Season the goat with more salt or paprika, if needed, and serve with the rice.