Pan Seared Spiced Goat Chops
The best meat is what's attached to the bone!
Which is why, I love anything that says 'chops' - no debate about it. However, if you marinate it overnight, then it really sings :) I like this preparation particularly because one can have it from breakfast (substitute steak and eggs) or lunch or dinner. Gets ready in under 10 mins. Need I say anymore?
Where I live, there's no 'halal' store nearby so when I go up north, I make it a point to stock my freezer with all cuts goat meat; as the usual supermarkets nearby will carry lamb but not goat. And once you like goat, lamb feel likes a distant cousin that maybe you want to visit sometime and not quite your girl next door ;) Yes, the difference is quite noticeable.
I love using the Lodge cast iron pan for this, because obviously no other pan holds the heat quite as well (read my article on pots on pans). Another advantage, you could make a sauce once you get the meat off the heat with the crumbs - mmmm delicious.
- A dozen Goat chops (search for halal stores in google, and you should see some options)
- 1 tsp red chilli powder
- 1/2 tbsp fresh grated ginger and garlic mix
- 2 tbsp greek yogurt
- 1/2 fresh squeezed lemon juice
- 2 tsp cumin powder
- 1/2 tsp mace
- 1/2 tsp black pepper
- 1/4 tsp cinnamon powder
- 1 medium sized chopped red onion
- kosher salt
- Mix the dry spices, ginger and garlic, lemon juice, kosher salt with yogurt to make the marinade.
- A good way to test whether the salt is accurate is to taste it before application - it should be on the saltier side, not too much though.
- Lather the chops with this marinade and marinate at least an hour if not overnight (makes them a touch softer).
- When ready to cook, heat the cast iron pan. Add some sunflower or canola oil.
- Add the onions, stir in.
- Add the goat chops in pockets between the onions.
- Flip them once or twice if needed, making sure they are sufficiently browned. 5 minutes each side
- Make sure the onions are tossed around a bit more than the meat.
- Serve hot or have them with eggs