Eastern style goat casserole

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November 20, 2015

  • Prep: 15 mins
  • Cook: 8 hrs
  • Yields: 5 good servings


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)


1Put all meat, veg and stock in SC & mix together.

2Cooked it on low all day, about 8-9 hrs,

3Remove the citrus shells and mixed 2 heaped tsp cornflour with a little orange juice and mixed this into the casserole to thicken it.

4I then added some honey to get the taste just right.

5Cooked in 3.5 litre slow cooker

6It was incredible, served with boiled rice

Submitted by Joanne Crosthwaite


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