Without Dan Barber, would you see roasted kale chips at Trader Joe's?
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.
Add red chile paste, cooked onions and yogurt and stir until fully incorporated.
Cover pan and reduce heat to low.Pour mixture through a fine mesh strainer into a blender; discard solids.
Let mixture rest in blender at room temperature, pulsing occasionally, until it cools to 130°F, about 15 minutes.. With blender running, add butter in 2 additions, processing until incorporated after each addition.With blender running, slowly and steadily drizzle in olive oil; process until combined, about 1 minute.
Pour Lemon-Olive Oil Cream into prepared tart shell.Press plastic wrap against surface.