1.

Combine the Greek yogurt with the tandoori spices. If you’re using a dry tandoori spice mix, use 4-6 Tbsp of spice. If you’re using a prepared tandoori sauce use 3 cups of sauce.

2.

Whisk well to combine, and pour over the defrosted goat cubes. Toss to combine, cover and refrigerate overnight.

3.

Heat canola oil in a heavy bottomed skillet.

4.

While the oil heats, drain the goat meat out of the yogurt marinade and reserve the marinade for later.

5.

Sear the goat cubes in the hot oil until well browned on all sides.

6.

Transfer the seared goat to the slow cooker.

7.

Add a splash of canola oil to the same skillet and sauté the onions, ginger, garlic and potatoes until soft.

8.

Add the tomatoes and coconut milk, along with the remaining yogurt marinade and bring to a boil.

9.

Use a wooden spoon to scrape the bottom of the skillet clean – that’s all flavour right there!

10.

Pour the hot sauce and vegetables directly over top of the seared goat in the slow cooker.

11.

Add hot water to the cooker so that the goat is at least 90% submerged.

12.

Add your bay leaves, cover and set your slow cooker to simmer slowly all day – at least 6 hours and up to 8 or 9 hours.

13.

Serve hot with fresh basmati rice. Note: Reminder to watch out for the bones.