Crispy Stewed Goat Chops - Tender, Flavorful, Perfectly Spiced!
Nutritional value per serving
Calories350kcal
Carbs8gram
Fat20gram
Protein30gram
Ingredients
- Fresh goat chops (bone-in, about 2 inches thick), choose chops with good marbling for juiciness8 pieces
- Vegetable oil or palm oil, use a high smoke point oil for crisping3 tbsp
- Onion, finely chopped1 large
- Tomatoes, fresh and ripe, chopped2 medium
- Garlic cloves, minced, fresh preferred4 pieces
- Fresh ginger, grated1 tbsp
- Red bell pepper, chopped1 medium
- Scotch bonnet pepper, finely chopped (adjust amount for heat preference)1 piece
- Thyme, dried or fresh1 tsp
- Bay leaves2 pieces
- Seasoning cubes (e.g., Maggi or Knorr), crushed2 pieces
- Salt, to tasteto taste n/a
- Black pepper, freshly ground1 tsp
- Water or stock (chicken or beef)1 cup
This crispy stewed goat chops recipe combines tender, flavorful goat meat with a deliciously crisp exterior for a mouthwatering dish perfect for any occasion. Goat meat is lean and nutritious, and stewing it gently ensures tenderness, while the final crisping step adds a delightful texture. The recipe uses common ingredients and straightforward steps suitable for cooks of all skill levels, with important food safety tips included to guarantee safe and delicious meat every time. The total cost of ingredients is approximately $12 (€11, £9, ₹990). The dish yields 4 servings, each providing about 350 calories. It's a medium complexity recipe with an active cooking time of 50 minutes and preparation time of 15 minutes. Ideal for a hearty family dinner and great for those following a high-protein diet. Enjoy crisp, tasty goat chops without any fuss!
Preparation instructions
Prepare and season the goat chops
1Wash the goat chops under cold running water, pat dry with paper towels to avoid splattering during frying. Season the chops evenly with salt, black pepper, crushed seasoning cubes, and thyme. Let them sit at room temperature for about 10 minutes for the flavors to penetrate.
Heat oil and brown the goat chops
2In a large heavy-bottomed pot or deep skillet, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering. Carefully add the goat chops in a single layer without crowding. Brown each side for 3-4 minutes until golden and crisp. This step locks flavor and seals juices.
Remove chops and sauté aromatics
3Remove the browned goat chops and set aside on a plate. In the same pot, add the remaining 1 tablespoon of oil if needed. Sauté the chopped onions, garlic, and ginger over medium heat for about 5 minutes, until softened and fragrant.
Add tomatoes and peppers
4Add the chopped tomatoes, red bell pepper, and scotch bonnet pepper to the pot. Cook for another 5-7 minutes, stirring occasionally, until the mixture becomes a thick, savory stew base.
Return chops to pot and add liquids
5Return the browned goat chops to the pot, nestling them into the stew base. Add the bay leaves and pour in 1 cup of water or stock to partially cover the meat. Bring to a gentle boil.
Lower heat and stew gently
6Reduce the heat to low, cover the pot with a lid slightly ajar to allow steam to escape, and simmer gently for 35-40 minutes, turning chops halfway. Stewing slowly tenderizes the goat meat to perfection.
Check internal temperature and finish with crisping
7Use a meat thermometer to check the internal temperature; goat meat should reach a safe temperature of 74°C (165°F). Once tender and fully cooked, increase the heat to medium-high, remove the lid, and let excess liquid evaporate to thicken the sauce and crisp up the outside of the chops for another 5 minutes, turning as needed for even crispness.
Serve and enjoy safely
8Remove from heat and let the chops rest for 5 minutes before serving to allow juices to redistribute. Ensure hands, utensils, and surfaces are washed after handling raw meat to prevent cross-contamination. Serve hot with your favorite sides.
Cooking Tips
1If goat chops are difficult to find, lamb chops can be a substitute, but cooking times may vary slightly.
2For a milder dish, reduce or omit the scotch bonnet pepper.
3To enhance flavor, marinate the chops overnight with the seasonings in the refrigerator.
4Always use a meat thermometer for safe cooking; avoid guessing doneness by color alone.
5Avoid overcrowding the pan when browning to ensure the goat chops crisp nicely rather than steam.
Equipment Needed
- Large heavy-bottom pot or deep skillet with lid
- Sharp knife and chopping board
- Measuring spoons and cups
- Meat thermometer
- Wooden spoon or spatula
- Plate for resting meat
- Tongs or spatula for turning chops
Grocery Shopping List
- [ ] Goat chops (8 pieces, fresh) — approx. $8.00: Look for chops with good marbling and firm texture at the butcher or meat counter.
- [ ] Onions (1 large) — approx. $0.50: Choose firm and papery-skinned onions without soft spots.
- [ ] Tomatoes (2 medium) — approx. $1.00: Select ripe, fragrant tomatoes for better flavor.
- [ ] Garlic (4 cloves) — approx. $0.30: Fresh garlic bulbs with tight skin and no sprouting are best.
- [ ] Fresh ginger (small piece for 1 tbsp grated) — approx. $0.40: Choose firm, smooth-skinned ginger.
- [ ] Red bell pepper (1 medium) — approx. $1.00: Look for shiny, bright, and firm peppers.
- [ ] Scotch bonnet pepper (1 piece) — approx. $0.50: Handle carefully; check for firmness and no blemishes.
- [ ] Dried thyme (small packet) — approx. $1.00: Can also use fresh if available.
- [ ] Bay leaves (small packet) — approx. $0.50: Use dried leaves for authentic flavor.
- [ ] Seasoning cubes (2 pieces) — approx. $0.30: Popular brands include Maggi or Knorr.
- [ ] Vegetable oil (small bottle) — approx. $2.00: Choose a high smoke point oil like canola or palm.
Total approximate cost: $14.50 (prices vary by region)
FAQ
What internal temperature should goat meat reach to be safe to eat?
Goat meat should be cooked to an internal temperature of at least 74°C (165°F) to ensure it is safe to eat.
How do I know if the goat chops are tender?
Tenderness is usually achieved after stewing the chops for 35-40 minutes; the meat should be soft and easy to pierce with a fork. Using a meat thermometer also confirms doneness and safety.
Can I use a slow cooker instead of stovetop?
Yes, you can stew the goat chops in a slow cooker on low for 6-8 hours. Browning the meat first on the stovetop will still improve flavor before slow cooking.
How can I avoid the stew being too watery?
Simmer with the lid slightly ajar to allow steam to escape, and increase heat at the end to reduce excess liquid and thicken the sauce.
Is it necessary to brown the goat chops first?
Browning adds flavor and texture by sealing the juices and creating a delicious crust. While optional, it greatly improves the final dish.