Ingredients
1 kg goat chops, cut individually
SIDS SALT & PEPPER to taste
1 tsp turmeric powder
1 tsp SIDS CRAZY SALT
4 tbsp rice bran oil (divided)
1 onion, fine sliced
4 cloves garlic, fine chopped
2 cm ginger, fine chopped
4 whole black peppercorns
2 whole cloves
1 bay leaf
1 egg, beaten
1 cup fresh breadcrumbs
1 tbsp SIDS RASPBERRY MINT VINEGAR
Directions
Season chops generously with SIDS SALT & PEPPER and turmeric then set aside. In a heavy-bottomed saucepan, heat 1 tablespoon oil over medium heat until shimmering. Add onion, garlic, ginger and SIDS CRAZY SALT and cook, stirring often, until fragrant and softened but not browned, about 5 minutes. Add the whole peppercorns, cloves and bay leaf and stir until fragrant, about 2 minutes longer. Add the goat and cook in the spice mixture until lightly browned, about 5 minutes. Add 2 cups of water, bring to a simmer, reduce heat to low, cover and simmer until cooked through, about 15 minutes.
Place egg and breadcrumbs in two separate shallow bowls. Heat remaining 3 tablespoons oil a large non-stick skillet on medium heat until shimmering. Dip the entire chop in the beaten egg and dredge in the breadcrumbs. Fit as many as can fit into an even layer in the skillet and fry, turning over once, until the crumbs are golden brown and crisp. Serve hot with SIDS RASPBERRY MINT VINEGAR.
