Make sure that the meat is thawed if you purchase it frozen. Let thaw overnight, refrigerated.

Measure out the whole and ground spices and gather all the ingredients.

Prepare the onions by peeling them, halving and slicing. Don't chop the onions.

Pound the ginger and garlic using a mortar pestle if using homemade.

Place goat/mutton meat in a large bowl and add yogurt, salt and all the powdered spices except garam masala. Mix using hands to rub and coat the meat thoroughly.

Place a heavy bottom dutch oven/large pot on the low medium flame.

Add the oil and let warm on medium heat.

Take the pot off the stove. Wait for few seconds and then add the whole spices.

Immediately, add the sliced onions. Cook the onions to golden brown.

Next, add the ginger and garlic along with little of water. Stir for 10-15 seconds.

Reduce the heat to low and then add the goat meat along with all the marinade. Give a good stir to coat the goat in browned onions.

Cover the pot with a lid. For the next 2 to 3 hours, keep an eye and stir frequently.

Once the goat meat is quite tender, it will be much darker in color. If you want to make a soupy curry sauce, add another cup or so of water and simmer for additional 5-8 minutes.

Finish the curry while it's still hot with garam masala, ghee, julienned ginger or herbs if you wish.

Rest the curry for at least 20 minutes before serving.

Insta Pot Technique

For Steps 6-12 use the saute mode on your IP. Once you add the water, close the lid, press the meat option and then pressure cook on high for 15 minutes (the time could be up to 20 minutes depending on the size of meat pieces and how tender you like the meat).