Barbecued goat chops with smoky aubergine sauce
by Helen Graves
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Ingredients
Fresh Meat
8 goat chops
Spices & Dried Herbs
1 cinnamon stick, 6cm in length
6 cloves
1 tbsp of cumin seeds
1/2 tbsp of fennel seeds
5 green cardamom pods
1 tsp sumac
Salad & Fresh Herbs
1 tbsp of coriander seeds
mixed herb salad
Store Cupboard
1 tbsp of salt
1/2 tbsp of ground black pepper
1 pinch of sea salt
1 tsp pomegranate molasses
Fruit & Vegetables
2 aubergines
lemon
1 garlic bulb
1 small onion, cut into quarters, skewered and charred on the barbecue
Dairy
4 tbsp of yoghurt
Oils & Vinegars
1 tsp grape vinegar
Bakery
flatbreads