(available in Indian markets).
Remove onions from skillet.Reduce heat to medium and add marinated goat pieces to pan.
Cook goat until evenly browned, turning pieces as needed, about 15 minutes.Add red chile paste, cooked onions and yogurt and stir until fully incorporated.Cover pan and reduce heat to low.
Simmer stew until meat is fork-tender, about 2 hours.. Make the sweet saffron zarda pulao.Place rice in a fine mesh strainer; rinse under cold water, stirring with your fingers, until water runs clear.
In a small bowl, mix saffron and milk.. Heat ghee in a medium saucepan over medium.
Add cinnamon stick, star anise, cardamom pods and rice; cook, stirring occasionally, until spices are fragrant, about 2 minutes.Using the broiler.
is as easy as adjusting the oven racks so they are three to five inches below the broiler, placing the food on a broiler pan (or in a broiler-safe pan), and placing it under the broiler.Keep an eye on food as you broil it to keep it from burning or charring too much.. Notes from the Food & Wine Test Kitchen.
Feel free to start this recipe in the morning; you can marinate the chicken up to 12 hours before cooking it.. Make ahead.Let the Sweet Mustard Barbecue Sauce cool to room temperature, then spoon into a glass jar and refrigerate until ready to use.