I had the flavors of Goa, India in the back of my mind when I created this dish. Whether a Goan would recognize it as such however I am not so sure!
Whisk together the turmeric, paprika (or cayenne) and coarse sea salt. Rub it all over the chunks of goat meat. Let stand for 20 minutes.
Heat 1-2 tablespoons of vegetable oil in a cooktop-safe slow cooker insert or heavy pot over medium heat. Add the goat meat, in batches if necessary, and brown on at least 2 sides. Remove to a bowl.
Splash 1-2 tablespoons of cider vinegar into pot and deglaze. Add 1-2 more tablespoons of oil if needed and the cumin seeds. Let roast for 30-60 seconds over medium-high heat, until they are browned and fragrant.
Add the onions with a pinch of salt. Stir to incorporate the cumin seeds. Let the onions cook, stirring occasionally, for 10-15 minutes, until caramelized. Splash in cider vinegar as needed to prevent scorching or sticking.
Add the minced garlic and ginger. Stir and cook another 5 minutes.
Add the ground cumin, ground coriander and 1 teaspoon of the garam masala. Stir and cook briefly, about 1 minute.
Either add the goat back to the slow cooker insert with the water or add everything in the pan to your slow cooker along with the goat and water. Just make sure everything is transferred to the slow cooker base. This can cook for 4 hours on high or 8 hours on slow, but either way plan to add the potatoes later to prevent mushiness.
2 hours (on high) or 4 hours (on low) before serving, add the potatoes and corn with another pinch of salt.
When it is time to serve, make sure the potatoes are tender and add 1 teaspoon of garam masala, 1 tablespoon of cider vinegar and a pinch of salt. Taste for more of any of those, especially the salt.
Garnish with cilantro and serve.