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Goat chops with cavolo nero, chilli and peanut

Recipes » Chops » Goat chops with cavolo nero, chilli and peanut
Goat chops with cavolo nero, chilli and peanut by Gelf Alderson

Prep: 10 minutes

Cooking: 15 minutes

Serves: 2

If you’ve never tried kid goat before give it a go, if you like hogget or mutton this will be right up your street.

Ingredients

  • Olive oil
  • 200g goat leg or shoulder, diced
  • 150g wholegrain basmati
  • 2 onions, sliced
  • 450ml water
  • 1 tablespoon ground coriander
  • 1 clove garlic, roughly chopped
  • 500g broad beans podded
  • Small piece of cinnamon bark
  • Yoghurt to serve
  • 1/2 lemon cut into wedges
  • 3 mint leaves

Method

  1. Bring a pan of lightly salted water to a rapid boil then add the cavolo nero and cook until just tender, remove from the water and strain well. Meanwhile, place a heavy bottomed skillet on a high heat until it starts to lightly smoke, season the goat chops, place in the skillet with a little light rapeseed oil cook until the first side has gained a good dark brown colour, turn and cook until the other side has the same colour, remove from the pan and allow to rest for a few minutes. Once the pan has cooled slightly place the knob of butter into the pan and melt ready to poor over the chops. Goat chops are best served pink like lamb.
  2. Once this is done get a large sauce pan hot, the olive oil and add the chilli, peanut butter, diced pear and pear cider cook briefly and add the kale, toss over heat until hot thoroughly mixed
  3. Season and serve with the rested goat chops and spoon over any liquid left in the cavolo nero pan and the butter left in the goat pan.
  4. Bring a pan of lightly salted water to a rapid boil then add the cavolo nero and cook until just tender, remove from the water and strain well. Meanwhile, place a heavy bottomed skillet on a high heat until it starts to lightly smoke, season the goat chops, place in the skillet with a little light rapeseed oil cook until the first side has gained a good dark brown colour, turn and cook until the other side has the same colour, remove from the pan and allow to rest for a few minutes. Once the pan has cooled slightly place the knob of butter into the pan and melt ready to poor over the chops. Goat chops are best served pink like lamb.

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