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Goat Oriental |
INGREDIENTS: |
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3
tablespoons dark sesame oil
6 thick goat chops, shoulder chops, or leg chops
3/4 cup finely chopped yellow onion
3 garlic cloves, peeled and minced
3 tablespoons soy sauce
3 tablespoons oriental chili paste
3/4 cup tart orange marmalade
1 1/2 tablespoons rice wine vinegar
1 tablespoon minced fresh ginger |
DIRECTIONS: |
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1. |
Heat the sesame oil in a skillet large enough to hold all the goat
chops. Add chops and brown them lightly on both sides. Transfer
chops to paper towels to drain. |
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2. |
Add the onion and garlic and cook, covered, over low heat for 20
minutes, or until tender and lightly colored. |
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3. |
Add soy sauce, chili paste, marmalade, vinegar, and ginger. Simmer
for 2 minutes, stirring constantly. |
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4. |
Return chops to the skillet, cover and cook over low heat, turning
once, until done, about 7 minutes. Sere immediately, spooning sauce
over chops. |
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Serve with fresh cucumbers, and accompany with basmati rice. |
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