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Offering a massive burrito boasting grill marks and crisped on the outside, the cabeza and tripas are both great picks.

4. green cardamom.crushed pistachios.

ground cardamom.Make the laal maas.In a medium bowl, mix ginger-garlic paste, mustard, and 1/4 teaspoon of the salt.

Add goat to bowl, turn to coat meat with marinade.Cover and refrigerate for at least 2 hours, up to 8 hours.. Soak chiles in hot water for 30 minutes.

Pour softened chiles with soaking liquid into a blender, add the remaining 1 3/4 teaspoons salt and garlic cloves.

Process chiles until smooth, about 3 minutes.. Heat ghee in a large, deep skillet over high.Carefully drain pot of boiling water, and wipe clean.

Add cream to pot, and bring to a simmer over medium.Reduce heat to medium-low, and simmer, stirring often, until reduced to 1 cup, 25 to 30 minutes.

While cream simmers, melt 2 tablespoons butter in a large skillet over medium-high.Add 1 cup onion and 1 1/2 tablespoons garlic, and cook, stirring often, until onion is translucent and just tender, about 3 minutes.