Begin by gathering all your spices: cinnamon stick, green cardamom pods, bay leaves, mace powder, and cloves.
In your large heavy-bottomed pot, heat 100 ml of sunflower oil over medium heat. Add the cinnamon stick, green cardamom pods, bay leaves, and cloves. Sauté for about a minute until fragrant.
Add the finely chopped Spanish onions to the pot and cook until golden brown, about 8-10 minutes.
Stir in 1.5 tablespoons of ginger paste and ½ tablespoon of garlic paste, cooking for another 2-3 minutes.
Add the pureed tomatoes and let it cook for 5-7 minutes until the oil separates.
Sprinkle in the turmeric, chili, and coriander powders, cooking for an additional 2 minutes.
Add the goat meat, stirring well to coat it with spices, and cook for 5 minutes.
If using a pressure cooker, add enough water to cover the meat and cook at high pressure for 30-35 minutes. For a regular pot, cover and simmer for 1.5 to 2 hours.
Once the goat meat is tender, taste and adjust the seasoning. Simmer uncovered for another 10-15 minutes to thicken the gravy.
Garnish with freshly chopped coriander leaves and serve hot with rice or naan.
