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Sweet and Spicy Goat Chops

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Wow, oh wow. The flavours here are exceptional. We were absolutely stunned by just how tasty this was. Stunning goat meat, something we need to eat more often, with a sticky and spicy marinade.  If you can't source goat, lamb would work equally well.
This isn't all my own work, the main part of the recipe is borrowed from Misty Ricardo's Curry Compendium cookbook. If you don't already own it, make it the very next thing you buy, it's our absolute favourite cookbook for stunning curries.
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Prep Time 10 minutes
Cook Time 5 minutes
Marinate 8 hours
Total Time 8 hours 15 minutes
Servings: 6 chops
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Video Notes

Ingredients
  

  • 6 goat chops
  • 3 tbsp vegetable oil
  • 1.5 tbsp garlic and ginger paste 2/3 garlic, 1/3 ginger watered down a little
  • 1.5 tsp cumin powder
  • 1.5 tsp coriander powder
  • 1.5 tsp tandoori masala
  • 1/2 tsp garam masala
  • 1/2 tsp salt
  • 1/2 tsp black pepper coarsely ground
  • 1/2 tsp chilli powder
  • 3/4 tsp tamarind concentrate or 4tbsp of tamarind sauce
  • 4 tbsp mango chutney

Equipment

Grill Temperature

220C temp_icon

Surfaces

Cast Iron Grid

Method
 

  1. Buy the Curry Compendium book this recipe is from.
  2. In a bowl add all your ingredients except the goat, mango chutney and tamarind.
  3. Mix it all together to form a paste.
  4. Add your goat and massage the paste into the meat.
  5. Leave for 10 minutes to marinate.
  6. Now add the mango chutney and tamarind and mix to coat all the chops. Cover the bowl with cling film.
  7. Place the chops in the fridge overnight to marinate.
  8. The following day, set up your Big Green Egg for a direct cook with either your stainless grid or your cast iron grid. Set the Egg to 220°C.
  9. Grill your chips for about 2-3 minutes a side, turning once. Take them off the grill when they reach 50°C internal temp (use a Thermapen).
  10. Rest for about 5 minutes before eating.

Video

Notes

These will be medium rare in the centre. If you don't like your meat tender and rare, cook them for a further 5°C. Please read this article on meat science, particularly myoglobin.