Goat meat is my newest favorite red meat as it is much leaner than Beef. I really enjoyed my doubled cooked ribs and I hope you do too 🙂 . I must warn you that if you follow culinary cooking instructions like Food Network Chopped, then I fail 😉 .
As you know Indian cooking does not have rare or medium-rare in the meat cooking vocabulary. We cook our meats so much that having any meat bacteria is almost a 0% possibility. All meats in India are chewy. My mama’s reasoning…. the animals were made to work first before they were killed (Sorry my dear vegetarian and vegan friends. Not so nice conversation ). So there you go, I love chewy dry meats 🙂 .
2 lbs of goat chops
4-5 springs of mint
1/2 bunch of fresh cilantro
6 garlic cloves
1 juice of lemon
salt to taste
Wash the meat and pat dry with a paper towel.
Grind the mint, cilantro, ginger, garlic, lemon,jalapeno to a paste.
Apply the marinade, season with salt and let stand in the refrigerator for at least 45-60 minutes. It is much flavorful if kept overnight.
Either grill the meat if you like.
Or you can double cook by braising it first and then giving the meat a quick char.
In a pot, braise the goat chops with 3/4 cup water for 40-45 minutes. Then on a lightly coated cast iron pan char the goat chops for 2 minutes on each side.
Enjoy with some good ole mash or as an appetizer with some mint yogurt dipping sauce.
Mint Yogurt Dipping Sauce
1/2 cup yogurt
2-3 sprigs mint
1 jalapeno (optional)
2 tbsp of lemon juice
salt to taste
* Blend well the above ingredients and Voila!.
Store well in the refrigerator for couple of days.
Enjoy as a healthy salad dressing.