Serves 4-6
3-4 tablespoons ghee
2 onions, sliced
1/2 cup crispy almonds or cashews
2 pounds goat shoulder roast, cubed (lamb or beef would be fine, too)
1 teaspoon coriander powder
1 teaspoon garam marsala powder
1/2 teaspoon mace powder
1/2 teaspoon cardamom powder
1/8 teaspoon cayenne pepper
2 cups beef broth (or goat broth if you have it)
2 bay leaves
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1-1/2 teaspoons salt
1/2 cup yogurt
Melt 2 tablespoons of ghee in a large saute pan over medium-high heat. Add the onions, turn the heat down to medium, and cook for 20-30 minutes, stirring occasionally, until the onions are medium brown. I find I need to turn down the heat slightly during the process. It pays to be patient here and really let the onions brown, but not burn. Add the nuts and continue frying until the onions are deep brown.
Remove onions and almonds from the pan and set aside to cool. Using an immersion blender, food processor or other blender, purée the onions and nuts.
Turn the heat back up to medium-high and melt another tablespoon or two of ghee. When the pan is hot again, add the cubed goat meat. Do not crowd the meat in the pan as that will steam rather than brown it. Brown the meat in batches instead. Leave the meat undisturbed for 2-3 minutes, so that it gets a good sear.
When it releases easily from the pan, it is ready to turn.
Brown on two sides, then add the coriander, garam marsala, mace, cardamom, and cayenne to the meat and warm for a minute or two, until they’re quite fragrant. Add the broth and deglaze the pan, scraping up any brown bits stuck to the bottom of the pan. Add the bay, ginger, garlic, salt, and onion-nut mixture. Add the yogurt and stir until it is fully incorporated into the sauce. Bring to a very gentle simmer–the yogurt may curdle if the sauce boils–and cook until the meat is tender, about two hours. Serve with a dollop of yogurt.