Slow cooked goat chops served with rich brown gravy and vegetables

Tender Slow-Cooked Goat Chops with Rich Gravy

Name: Tender Slow-Cooked Goat Chops with Rich Gravy
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4
Cuisine: International
Ingredients: 800 g Goat chops (bone-in) - choose fresh, firm, and pinkish meat for the best flavor; 1 large Onion - select firm, unblemished onions; 4 pieces Garlic cloves - fresh and firm; 2 medium Carrots - firm and bright orange; 2 stalks Celery stalks - crisp and fresh; 2 tbsp Tomato paste - good quality canned; 500 ml Beef or vegetable stock - low sodium recommended; 2 tbsp Olive oil - extra virgin if possible; 2 tbsp All-purpose flour for dredging; 1 tsp Salt - to taste; 1 tsp Black pepper - freshly ground; 1 tsp Fresh thyme - optional, fresh leaves; 1 piece Bay leaf - fresh or dried

Home Page / Slow Cooker Recipes / Slow Cooking Goat Meat with Ease

medium

2 hour 30 min

Nutritional value per serving

Calories450kcal

Carbs10gram

Fat25gram

Protein35gram

Ingredients

Quantity

Goat chops (bone-in) - choose fresh, firm, and pinkish meat for the best flavor800 g
Onion - select firm, unblemished onions1 large
Garlic cloves - fresh and firm4 pieces
Carrots - firm and bright orange2 medium
Celery stalks - crisp and fresh2 stalks
Tomato paste - good quality canned2 tbsp
Beef or vegetable stock - low sodium recommended500 ml
Olive oil - extra virgin if possible2 tbsp
All-purpose flour for dredging2 tbsp
Salt - to taste1 tsp
Black pepper - freshly ground1 tsp
Fresh thyme - optional, fresh leaves1 tsp
Bay leaf - fresh or dried1 piece

This slow-cooked goat chop recipe delivers tender, flavorful meat accompanied by a savory homemade gravy. Perfect for home cooks with basic kitchen tools, the recipe uses accessible ingredients and slow cooking techniques to make goat chops irresistibly delicious. The total cost of ingredients is approximately $15 USD (€14, £12, ₹1200) per 4 servings. The dish offers around 450 kcal per serving, fits well in a high-protein diet, and requires medium cooking skills. Total cook time is 3 hours, with 20 minutes of active prep time.

Preparation instructions

Prepare the ingredients

1Peel and finely chop the onion and garlic. Peel and dice the carrots and slice the celery. Pat the goat chops dry with paper towels, then season all sides with salt and freshly ground black pepper. Dredge the chops lightly in flour and shake off excess. This helps to thicken the gravy and improves searing. (10 minutes)

Brown the goat chops

2Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the goat chops in batches if needed to avoid overcrowding. Sear each side for 3-4 minutes until a deep golden brown crust forms. This step locks in flavor and improves texture. Remove chops to a plate and set aside. (10 minutes)

Cook the vegetables

3In the same pot, reduce heat to medium. Add onion, garlic, carrots, and celery. Stir frequently, cooking until softened and slightly caramelized, about 8 minutes. This adds base flavor to the gravy.

Add tomato paste and herbs

4Stir in the tomato paste, fresh thyme, and bay leaf. Cook for 2 minutes, stirring to coat the vegetables, which intensifies flavor and reduces raw taste of tomato paste.

Deglaze and add stock

5Pour in the beef or vegetable stock, scraping the bottom of the pot with a wooden spoon to lift browned bits. Return the goat chops to the pot, nestling them into the liquid and vegetables.

Slow cook the goat chops

6Bring the liquid to a gentle simmer, then reduce heat to low. Cover the pot with a lid and allow the goat chops to stew gently for 2 to 2 ½ hours, or until the meat is tender and easily pulls away from the bone. Check occasionally to ensure the liquid remains at a low simmer, not boiling. Cooking slowly at low temperature makes the meat tender and flavorful.

Check safety and finish gravy

7Ensure the internal temperature of the goat chops reaches at least 71°C (160°F) to consider it safe to eat. Use a meat thermometer inserted into the thickest part without touching bone. Once cooked, remove the chops to a warm plate. Increase heat to medium-high to reduce the cooking liquid if too watery, stirring occasionally, until thickened to a gravy consistency. Adjust salt and pepper to taste.

Serve and enjoy

8Serve the tender goat chops hot with the rich gravy spooned over. Accompany with mashed potatoes or steamed vegetables for a hearty meal. Leftovers can be cooled promptly and refrigerated within 2 hours for up to 3 days or frozen for longer storage.

Cooking Tips

1Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent sticking.

2Patting the meat dry before searing helps to get a better crust.

3Avoid lifting the lid frequently during slow cooking, as this releases heat and extends cooking time.

4If you don't have a meat thermometer, check for doneness by seeing if the meat easily pulls away from the bone and is no longer pink inside.

5Store leftover goat chops and gravy separately to retain texture for reheating.

Equipment needed

Heavy-bottomed pot or Dutch oven with lid
Sharp knife
Cutting board
Measuring spoons and cups
Meat thermometer (recommended)
Wooden spoon
Plate for resting meat
Paper towels

Grocery Shopping List

[ ] Goat chops (800g) - Look for firm, fresh meat with a pinkish hue.
[ ] Onion (1 large) - Choose one firm and without soft spots.
[ ] Garlic (4 cloves) - Opt for firm cloves with no sprouting.
[ ] Carrots (2 medium) - Bright, firm carrots are best.
[ ] Celery stalks (2) - Crisp and fresh is ideal.
[ ] Tomato paste (2 tbsp) - Check for good quality canned paste without additives.
[ ] Beef or vegetable stock (500 ml) - Low sodium varieties allow better control of salt.
[ ] Olive oil (2 tbsp) - Extra virgin for better flavor.
[ ] All-purpose flour (2 tbsp) - To dredge the meat and thicken gravy.
[ ] Salt and freshly ground black pepper - To taste.
[ ] Fresh thyme (optional, 1 tsp) - Preferred fresh but dried works too.
[ ] Bay leaf (1 piece) - Adds depth of flavor.

Approximate Cost: $15 USD

Choose fresh ingredients for best results and ensure meats are sourced from reputable suppliers for safety.

FAQ

What internal temperature should the goat chops reach to be safe to eat?

The goat chops should reach an internal temperature of at least 71°C (160°F) to be considered safe according to food safety guidelines.

Can I use a slow cooker instead of a pot?

Yes, you can brown the meat and sauté vegetables in a pan, then transfer all ingredients to a slow cooker and cook on low for 6-8 hours or until tender.