Name: Baby Goat Chops with Fenugreek (Sindhi methi gosht)
Yield: Serves 6
Cuisine: Indian
Ingredients: 1 tablespoon tomato purée; 450 ml/16 fl oz water; 2 medium onions, peeled, halved, then sliced into fine half-rings; 4 green cardamom pods; 5 cm/2 inch cinnamon stick; 4–5 cloves; handful (4–5 tablespoons) dried fenugreek leaves (kasuri methi); 1½ tablespoons lime or lemon juice; 2–3 green bird’s eye chillies, or small green chillies, finely chopped; salt; 5 black peppercorns; 1 bay leaf; 2 black cardamom pods; ½ teaspoon Garam masala, ideally homemade; fresh green coriander leaves; 4 tablespoons vegetable oil; 150 ml/5 fl oz natural yogurt (Indian-style yogurt is best); 1 kg/2 lb 4 oz baby goat rib chops; 5 large garlic cloves, peeled and finely grated or crushed; 1 tablespoon peeled and finely grated fresh ginger, plus 1 teaspoon; 1 teaspoon chilli powder, ideally Kashmiri chilli powder; ½ teaspoon ground turmeric; 2 teaspoons ground cumin seeds; 1½ tablespoons ground coriander seeds

Preparation info

Serves
6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

This delicious recipe comes from my Sindhi friend, Indur Shivdesani, an inspired home cook. In India, when we say the word for ‘meat’ – gosht – we generally mean goat. Indians use a pressure cooker to cook their everyday gosht. Without a pressure cooker, it takes three hours. I often take that longer time, as I can read and still give the occasional stir when needed. But Indur has convinced me that the taste of baby goat is much more delicate