Sayel is a Sindhi word meaning rustic, usually a one pot dish using chopped onions with meats or vegetables or both. Even though we start with a lot of onions, they dissolve with the juices of the goat chops and end up a delicious sauce to spoon over rice or scoop up with bread.
makes ~4-6 servings
1 lb goat chops, trimmed
pinch of turmeric and 2-3 tablespoon plain yogurt for marinating
2 tablespoons ghee
2 teaspoon crushed cardamom seeds
3 cups minced onions
1 teaspoon turmeric
1 teaspoon ground chili
2 teaspoon salt
1 cup plain yogurt
1 tablespoon grated unpeeled ginger
Marinate the goat chops in turmeric and yogurt and refrigerate overnight or for at least 2 hours.
In a wide bottom skillet, heat up the ghee and add the crushed cardamom seeds. Almost immediately add the goat chops and cook them on high heat for 3-5 minutes or until the have a touch of color.
Add the onions, turmeric, chili and salt and cover the stockpot. Lower the heat, cover the skillet and let the chops simmer for 45 minutes to an hour.
Add the yogurt and ginger and continue cooking until the ghee has risen to the top and the chops are cooked through. Let them rest for 10-15 minutes.
Notes and variations
Goat chops can be replaced with goat shoulder or leg cut up. However, make sure to purchase meat with bone, where a lot of the flavor comes from.
Replace yogurt with coconut milk for a dairy free option ~ squeeze the juice of half a lemon or sprinkle amchur over the curry before serving.