Spiced Goat Chops with Greek Yogurt Marinade

Tender, flavorful, and infused with warm spices, these goat chops are marinated in a rich Greek yogurt blend, slowly simmered, and finished with a golden sear. Perfect alongside white rice and asparagus.

Ingredients

• ½ cup Greek yogurt

• 2 tablespoons vinegar or lemon juice

• 1 teaspoon minced garlic or garlic powder

• 1 teaspoon minced ginger or ginger powder

• ½ teaspoon cinnamon powder

• ½ teaspoon allspice powder

• ¼ teaspoon clove powder

• ¼ teaspoon cayenne pepper (adjust to taste)

• ½ teaspoon turmeric powder

• Salt and black pepper to taste

• 1 tablespoon oil (for cooking)

• 1 cup water

• 4–6 goat chops, thawed

Instructions

1. Make the Marinade:
   In a bowl, mix the Greek yogurt, vinegar or lemon juice, garlic, ginger, and all spices. Stir until well combined. Reserve about 2 tablespoons of the marinade for dipping or drizzling later.

2. Marinate the Goat Chops:
   Coat the thawed goat chops in the marinade. Let them sit at room temperature for about 30 minutes—this helps them absorb the flavors and cook more evenly.

3. Simmer to Tenderize:
   In a Dutch oven or heavy-bottomed pot, add 1 tablespoon of oil and 1 cup of water. Place the marinated chops in the pot. Cover with a lid and simmer over medium-low heat for 30–40 minutes, or until the meat is tender. Add more water during cooking if needed to prevent burning.

4. Brown the Chops:
   Once the meat is tender and most of the liquid has evaporated, remove the lid. Turn the heat to medium and allow any remaining water to cook off. Remove the chops temporarily.
   Add a little more oil to lightly coat the bottom of the pot, then return the chops and brown them on both sides, including along the bone and fat, until golden and crisp.

5. Serve:
   Enjoy your spiced goat chops hot, paired with steamed white rice and lightly sautéed or roasted asparagus. Serve the reserved yogurt sauce on the side for dipping.