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Braised goat chops with tamarind glaze is a delicious and easy-to-make dish. The chops are cooked in a flavorful sauce made with tamarind, soy sauce, honey, and spices. The result is a tender and juicy dish that can be served with rice or vegetables, or on their own as an appetizer.
3 t. Lemongrass, frozen shredded or hunks of fresh
2” ginger, shredded
Fresh cracked pepper
Lay goat chops out on a tray and pat dry with a paper towel. Then, season the chops liberally with salt, fresh cracked pepper, coriander and cumin. The chops can sit and season for the duration of cooking the tamarind.
Make your tamarind juice by boiling 1 package of dried tamarind in about 5 C of water for 1 hour. After one hour, strain out the solids, taking time to push the tamarind through a strainer in order to wring the juice out.
In a sauce pot, add all remaining ingredients and 2 C of your tamarind juice. Lightly heat and whisk just to incorporate the thick, sweet honey into the sauce, then set aside.
Now it’s time to sear the chops: add about 1 T of neutral oil to a pan and turn the heat on to medium. Make sure your oil and pan are heated up before adding the chops. Do not overcrowd your pan. Sear in batches if you need to. *In this step, you are par cooking the chops, just trying to achieve a nice brown on each side, not cooking through.
Once all chops are browned, clean out and cool down your pan. Add all seared chops back into that pan, and ¾ of your glaze. If you want them super saucy, and you're going to eat them with something to soak up the sauce, you could go ahead and dump the whole batch of glaze you made in the pan.
On a medium-low heat, cook down the glaze with the chops until the point that it’s sticky. Rotate the chops on each side throughout this process if they aren’t fully covered.
Be very attentive when the glaze starts to bubble and cook down because it can very quickly go from perfect to burnt towards this final stage!
Serve goat chops over rice with a side of veggies, or on their own as an appetizer.