1 KG of goat meat , cut into small cubes.
Kosher salt and freshly ground black pepper 
1 tablespoons Mustered Oil 
2 tablespoons Veg. Oil
2 tablespoons chopped or pasted garlic 
2 tablespoons chopped shallots or scallions, white part only 
¾ cup powdered or paste hot mustard 
4 tablespoons chopped fresh mint 
2 tablespoons dry sherry 
½ teaspoon freshly ground white pepper 

Directions:
Preheat the oven to 425°F. Remove and discard the fat covering, known as the cap, from the racks. French-trim the bones of any additional fat, scraping them as clean as possible. 
Season the racks well with salt and black pepper. In a heavy-bottomed skillet, heat the oil and quickly sear the racks on all sides until nicely browned, about 4 minutes total. Set aside to cool. 
In a food processor or blender combine the garlic, shallots, mustard, mint, sherry, and white pepper. Process briefly to combine all ingredients-the mixture should be quite thick. Place the Goat Meat in a shallow roasting pan with the mustard mixture. 
Roast the Goat Meat until meat thermometer inserted thorough thickest part of meat to bone reaches 145°F for medium rare. This should take 20 minutes. Allow the racks to rest 5 minutes before cutting. Serve the racks cut into double chops. 

*** For Details about Ingredients , check your nearest Indian Store