3 lbs. bone-in goat shoulder, trimmed and cut into
4 cups plain yogurt
2 tbsp. amchoor (sour mango powder)
1 tbsp. cardamom pods
1 tbsp. ground coriander
1 tbsp. whole black peppercorns
2 tsp. cumin seeds
2 tsp. kashmiri red chile powder or paprika
1 tsp. whole clove
3 cups canola oil
1 3" piece peeled ginger, julienned
6 shallots, thinly sliced
1. Purée garlic and 1⁄3 cup water in a blender. Put garlic paste, goat, yogurt, amchoor, cardamom, coriander, peppercorns, cumin, chile powder, cloves, 2⁄3 cup oil, ginger, and salt to taste into a pot; stir. Bring to a boil; reduce heat to medium. Boil gently, stirring and scraping up browned bits from bottom of pot, until meat is tender, about 2 hours.
2. Heat remaining oil in a pot over medium heat until oil registers 325° on a deep-fry thermometer. Add shallots and cook, stirring constantly, until brown, 3–5 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate. When cool, pulse shallots to a coarse paste in a spice grinder. Add shallots and 2 cups water to pot and cook, stirring, until goat is tender and beginning to brown and sauce is thickened, about 45 minutes more. Season with salt. Serve with basmati rice, if you like.
SERVES 4 – 6