Eastern style goat casserole

Submitted by Joanne Crosthwaite

Eastern style goat casserole

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Serving: 5
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes


  • 1lb goat meat (fat removed)
  • 1 onion cut into eighths
  • 1 red bell pepper roughly chopped
  • Handful of baby plum tomatoes (I got loads from the market) halved
  • 1 tin chickpeas, drained
  • About 1/2-3/4 litre of stock made with 1 chicken stock cube, 1tsp veg bouillon, 1/4 tsp ground cinnamon, 1/2 tsp chilli flakes
  • 1 block of Raj frozen garlic or about 2 cloves chopped
  • 2 tsp cornflour
  • 100ml Orange juice
  • 2-3 tbsp honey (or to taste)
  • I also popped in some orange and lemon shells (I'd taken the zest & juice for some port wine jelly I made earlier)


  • Put all meat, veg and stock in SC & mix together.
  • Cooked it on low all day, about 8-9 hrs,
  • Remove the citrus shells and mixed 2 heaped tsp cornflour with a little orange juice and mixed this into the casserole to thicken it.
  • I then added some honey to get the taste just right.
  • Cooked in 3.5 litre slow cooker
  • It was incredible, served with boiled rice

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