Add almonds and cloves to tomato mixture in blender.. Preheat oven to 375°F.
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.
Add almonds, raisins, and pistachios; cook, stirring constantly, until edges of rice become translucent, 2 to 3 minutes.
Stir in saffron milk, sugar, and hot water and bring to a boil over high.Carmellini calls for Peppadew peppers, a brand of pickled sweet piquanté peppers.
Also known as "Juanita" peppers, they are a small, round, bright-red chile cultivar from South Africa's Limpopo province (though fairly widely available in the U.S.).Jarred cherry peppers, which are slightly less sweet but very similar, are a great substitute..
Firm, cherry-rich Nebbiolo d'Alba.. Cook Mode.roasted red peppers from a jar.
(Editor: Mini Books)