Method
Smash the garlic, slice the ginger, chili and onion. Rinse the goat.
Grind the chili, garlic, ginger and 1 tsp salt into a paste.
Heat the oil in a 6 or 8 qt Dutch oven over medium for 1 minute.
Saute the onion 3 to 4 minutes, add the tomato for 2 minutes, then the paste for 1 minute.
Drop to medium-low. Add 1/2 cup water, turmeric and masala. Cook 4 to 5 minutes until the oil separates.
Add the goat and tomato paste, coat well, and cook 5 minutes, scraping the bottom.
Drop to low. Add the remaining 2 cups water and 2 tsp salt.
Cover and simmer 2 hours, stirring every 15 minutes. Add water if it dries out.
Top with cilantro, rest 15 minutes, and serve with rice, roti or naan.
Instant Pot: brown the goat as above, add the water, and pressure cook on low for 20 minutes.
