Trim any excess bread from around the fish.
Process chiles until smooth, about 3 minutes.. Heat ghee in a large, deep skillet over high.When oil just begins to smoke, add onions and cook, stirring constantly, until onions are golden brown.
Remove onions from skillet.Reduce heat to medium and add marinated goat pieces to pan.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.Sweet Mustard Barbecue Sauce.
Marinate the Chicken.In a large bowl, stir together the molasses, olive oil, port, mustard, soy sauce, pepper, Worcestershire sauce and shallot.
Add the chicken quarters and turn to coat.Let stand at room temperature, turning occasionally, for 30 minutes, or refrigerate overnight..