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.
Serves 4 to 6
ingredients
1 pound goat chops
Pinch of turmeric
2 to 3 tablespoons plain whole-milk yogurt for marinating
3 tablespoons ghee
2 teaspoons crushed cardamom seeds
3 cups minced onions
1 teaspoon ground turmeric
1 teaspoon ground chili
2 teaspoons sea salt
1 cup plain whole-milk yogurt
1 tablespoon grated unpeeled ginger
instructions
Marinate the goat chops in turmeric and yogurt and refrigerate overnight or for at least 2 hours.
In a wide bottom skillet, heat the ghee and add the crushed cardamom seeds. Almost immediately add the goat chops and cook them on high heat for 3 to 5 minutes or until they 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 to 15 minutes.
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