Step 1

Gather the whole spices into a small bowl and stir in the nutmeg. Set aside.

Step 2

Rinse the goat and add it to a heavy-bottomed pan along with 1 cup of water and 1 teaspoon of salt. Cover with the lid and cook for 1- 1½ hour over low-medium heat. Drain and remove the meat and set it aside.

Step 3

Heat 1/3 cup of ghee in the same pan, and add the reserved spice mixture until the ingredients sputter.

Step 4

Stir in the garlic and half the ginger, saute until golden.

Step 5

Next, add the onions and fry until they become translucent and soften for about 8 minutes.

Step 6

Return the goat to the pan and incorporate the yogurt and salt. Stir to combine and cook over high heat until the yogurt releases liquid.

Step 7

Reduce the heat to medium and cover the pan with a lid. Allow the dish to simmer for about 5-10 minutes.

Step 8

Stir in the coriander powder, turmeric, Kashmiri chili powder, and mix well.

Step 9

Adjust to high heat once again and fry until the ghee escapes to the sides of the pan. Add more ghee as needed while frying, up to 4 tablespoons. Once the ghee separates, check the salt and adjust if needed.

Step 10

Continue cooking on high, stirring regularly. The goat mixture will begin to thicken and turn a rich brown color.

Step 11

Garnish with cilantro and fresh ginger slices. Serve with naan or basmati rice.