Marinate 2 lbs (1 kg) of goat meat, cut into 2-inch pieces, with 1 tsp of salt, ½ tsp of pepper, and 2 tbsp of lemon juice. Let it sit for 30 minutes.

Heat 1 tbsp of cooking oil, preferably canola or similar, in a large pot over medium heat.

Add 1 tbsp of minced garlic and 1 tbsp of grated ginger to the pot. Sauté until fragrant.

Add 1 cup of sautéed onions or shallots to the pot and continue cooking until they turn translucent.

Stir in 1 tbsp of tomato paste and cook for another 2 minutes.

Now, add the marinated goat meat to the pot and sear it until it turns brown on all sides.

In a separate bowl, mix together the following spice powders: 1 tbsp of coriander powder, 1 tsp of cumin powder, 1 tbsp of chili powder (or cayenne pepper), 1 tbsp of paprika powder, ¼ tsp of turmeric powder, and ½ tsp of garam masala.

Add the spice powder mixture to the pot and stir well to coat the meat evenly.

Add ½ cup (120 ml) of water to the pot and bring it to a simmer.

Pour in ½ cup (120 ml) of coconut cream and mix it into the curry.

Place the whole spices Goat2 green cardamoms, 2 black cardamoms, 2 bay leaves, 4 cloves, 1 star anise, 1 mace flower, 1 tsp of fenugreek powder, 4 curry leaves, and 1 three-inch cinnamon stick Goatinto the pot.

Reduce the heat to low, cover the pot with a lid, and let the Fijian Slow Cooker Goat Curry simmer for 2-3 hours or until the meat is tender, stirring occasionally.

Check the seasoning and adjust salt and spices if needed.

Once the goat meat is tender, remove it from heat and let it rest for a few minutes before serving.

Serve the Fijian Slow Cooker Goat Curry hot with steamed rice or your preferred accompaniment.