Step-by-Step Instructions

1. 1.Prepare the Vegetables

   Soak the peeled onions in water for 15 minutes. While they soak, finely chop the garlic and ginger. Then, thinly slice the onions and finely chop the tomatoes.

2. 2.Temper Whole Spices

   Heat oil in a wide, heavy-bottomed pot over medium-high heat. Add the bay leaves, cloves, cinnamon sticks, and black peppercorns. Sauté for a few seconds until fragrant.

3. 3.Sauté Onions

   Add the sliced onions to the pot and cook, stirring frequently, until they become soft and turn a deep pink color. This step is crucial for the gravy's flavor.

4. 4.Cook Aromatics

   Add the chopped garlic and ginger to the onions. Sauté for another 1-2 minutes until the raw smell disappears and the mixture is fragrant.

5. 5.Create the Masala Base

   Add the chopped tomatoes, turmeric powder, red chili powder, salt, and Kashmiri chili powder. Mix well and cook until the tomatoes are completely mushy and have disintegrated into a thick paste. Continue cooking until the oil begins to separate from the masala.

6. 6.Roast the Goat Meat

   Add the rinsed goat meat to the pot. Mix well to coat the meat thoroughly with the masala. Cook on high heat, stirring frequently, for about 20 minutes to roast the meat (a process called 'bhunai').

7. 7.Simmer the Curry

   Add enough hot water to the pot to cover the meat. Bring to a boil, then reduce the heat to low. Cover the pot and let it simmer until the meat is tender and the gravy is thick and rich. This can take 1 to 1.5 hours. Stir occasionally and add more water if needed to prevent sticking.

8. 8.Garnish and Serve

   Once the meat is fall-apart tender, add the dry fenugreek leaves, ginger julienne, and chopped cilantro. Stir gently to combine. Let it rest for a few minutes before serving hot with roti or rice.