The piece has a typical structure, marked by a wide base and long neck.
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.
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.Roll 1 dough disk into a 12-inch round on a lightly floured work surface.
Transfer to a 9-inch tart pan with a removable bottom, pressing pastry into bottom and up sides of pan.If pastry cracks or tears, press dough back together.
Prick bottom of crust all over with a fork.Place in freezer until cold, about 10 minutes..
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