Posted by: acooksca | 07/06/2012

Goat Shoulder Chops in Mustard Curry

Goat Shoulder Chops in Mustard Curry

Goat Shoulder Chops in Mustard Curry

Recipes from the Indian sub-continent sometimes specify “mutton” but they are talking about goat, not lamb. You can use the two meats interchangeably, but goat is far leaner (2.6 grams fat in 3-oz. as compared to 16 grams in lamb), so stews and curries are less gamey in flavor and easier to digest when made with goat. When preparing goat recipes from global sources remember that the goat meat we buy in shops here in the U.S. is more tender and requires briefer cooking.

 Round bone chops come from the shoulder and should be braised. You could also follow this recipe with stew meat or other cuts that need moist cooking. The meat is marinated at least two hours in wine and whole seed mustard to flavor and tenderize. Use a fruity white wine such as pinot Grigio or Riesling and enjoy the rest of the bottle at the table with the curry.

 Traditionally this style of curry is made with heavy cream but using yogurt instead creates a sauce that is lighter and more tangy, well suited to goat meat.

4 round bone shoulder chops (about 5 ounces each)
1/4 cup light white wine
1/2 cup whole grain Dijon mustard
1 teaspoon black pepper

Yogurt Curry
oil (peanut or vegetable oil)
1 small onion, finely chopped
2 tablespoons chopped garlic
2 cups plain whole milk yogurt (not non-fat)
2 teaspoons cornstarch
1 tablespoon paprika
½ teaspoon cayenne (if using mild curry powder)
1 teaspoon salt
1 tablespoon cumin seeds
1 tablespoon curry powder
1/4 cup fresh cilantro leaves

Trim chops of excess fat. Combine the marinade ingredients in a small bowl, add the chops and let rest refrigerated at least 2 hours. Scrape some of the marinade off the chops to brown, saving the marinade.

Heat a medium-sized sauté pan on medium heat. When well heated, add enough peanut oil to create a fine film on the bottom. Brown the chops on both sides and remove to a plate. Wipe out the pan, add more oil to lightly coat the bottom and cook the onion until translucent. Meanwhile, in a small bowl combine the yogurt, cornstarch, paprika, cayenne, and salt. Scrape any left over mustard marinade into the yogurt.

Stir the garlic into the onions and cook 1 minute. Add the cumin and curry and cook until fragrant (about 2 minutes). Add 2 cups of water, scraping up the browned bits. Stir in the yogurt mixture, bring to a simmer. Add the chops, lower the heat to medium low and cook partially covered until meat is tender (45 minutes to an hour). Check occasionally while cooking to turn the chops and add water if the sauce becomes too dry or sticks.

Chops can be cooked a day ahead, cooled in the sauce and reheated at time of service. Sprinkle each portion with chopped cilantro when plated. Basmati rice is a traditional accompaniment.


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