To serve 4
2-3 pounds of bone-in goat meat. (bones add to the weight but add to the flavor and juiciness as well)

Marinade:
2 Tbsp oil
1 Tbsp ginger paste
1 Tbsp garlic paste
1 Tsp turmeric powder
1/4 cup of plain yogurt
1/4 cup of fresh cilantro leaves chopped
salt to taste

Dry Masala:
2-3 whole red chillies
2-3 cinnamon sticks
2-3 dry bayleaves
1 Tbsp Coriander seeds (dry roasted and ground)
1 Tbsp cumin seeds (dry roasted and ground)
Dash of nutmeg

Wet Masala:
2 Med red onions sliced thin
3-4 ripe tomatoes chopped fine
3-4 green chillies sliced thin
Salt and red chili powder to taste

Garnish:
Juice of 1 lemon
Fresh cilantro leaves
Boiled eggs

Marinate the meat in the marinade for atleast 2 hrs. Sautee the onions from the wet masala in a Tbs of oil for about 5-6 minutes till they turn translucent. Add tomatoes and green chillies and cook on a medium heat till the tomatoes lose their firmness (About 8 minutes).

Add the meat and stir to incorporate all the ingredients for about 2-3 minutes. Add the Dry masala and continue stirring on medium heat for about 12 minutes. Add a cup of water and cover the pan. Lower the heat and cook till the water evaporates. (about 8-9 minutes). Repeat the process till you have used about 3 cups of water.

The whole process should be around 40-45 minutes. Check for doneness on the meat. If not tender, add more water and repeat till desired doneness. Season with salt and red chili powder as per need.

Squeeze the juice of half a lemon when done. Garnish with fresh cilantro leaves and boiled eggs.