Step 1

Place the washed/dried goat meat in a large bowl.

Step 2

Add the curry powder, green seasoning, red meat seasoning, shado beni, black pepper, onion powder, garlic powder, pink salt, onion, scallion, garlic and ginger to the bowl.

Step 3

Use your hands (can wear gloves) or a large spoon to fold the marinate/seasoning into the goat meat until all of it is fully coated.

Step 4

Leave the meat to infuse the marinade overnight or for several hours.

Step 5

On medium heat add the oil to a large skillet then add the curry powder and proceed to "cook the curry" for about 1 minute.

Step 6

Add the goat to the pan and proceed to sear/brown the meat. This should take about 10-15 minutes or so and you may need to do this in batches. During that time the meat should extract its own juices.

Step 7

Transfer the goat to your slow cooker.

Step 8

Pour in the coconut milk, add the thyme, tomato paste, coconut cream, scotch bonnet and then stir.

Step 9

Put the lid on the unit and slow cooker for 4 hours on HIGH.

Step 10

1½ hours before the finishing time add the yam and push the pieces towards the bottom of the unit. If the curry gravy seems too thick, add a splash of coconut milk to loosen it up!

Step 11

Remove the thyme stems and scotch bonnet once the goat has finished cooking.

Step 12

Be sure to do a taste test and adjust adding additional pink salt, black pepper and additional seasoning if needed.

Step 13

Serve accordingly.