Goat Rogan Josh
Heat the ghee or clarified butter in a large heavy-bottomed pot over high heat. Add the cardamom pods, cloves, and cinnamon. When the spices start to turn golden brown, add the chopped onion and sauté until the onions are medium-brown, 3 to 5 minutes. Add the ginger-garlic paste, turn down the heat to medium-high and continue to cook until the mixture has a deep golden color. If the mixture starts to stick to the bottom of the pot, add a little water to prevent it from burning.
Add the goat. Season with salt and cook the goat, stirring occasionally, until brown, about 10 minutes. Add the chili powder, coriander, mace, nutmeg, and turmeric, and cook for another 5 minutes. Add the tomato purée, yogurt, and 2 cups of water. Bring to a simmer and cook until the meat is very tender and starts to fall off the bone, about 20 minutes. Taste and add more salt, if needed. Add the garam masala. Serve with roti, or basmati rice.