Wash the goat pieces and drain out the excess water and marinate it with turmeric powder, salt and lemon juice. Mix it well and let it rest for 15 minutes. (Goat meat should be at room temperature before marinating.)

Take thick curd in a bowl and add kashmiri red chilli powder, turmeric powder, red chilli powder, and salt. Mix well and keep aside for later use.

Heat mustard oil in a heavy-bottomed pot on medium flame until smoking. Turn off the heat and then let it cool.

Heat the mustard oil again on low to medium flame and add black cardamoms, green cardamoms, cloves, black peppercorns, cinnamon star anise, bay leaves, cumin seeds, and coriander seeds. Keep stirring until they crackle.

Add the ginger-garlic paste and stir it for a minute.

Add the marinated goat and mix nicely. Stir constantly and cook on medium to high flame for 6-8 minutes. (If the masala sticks to the sides or bottom, sprinkle some water and stir).

Once the goat pieces have lightened in colour, then take them out of the pot and keep aside in a plate for later use.

In the same pot, add 3 tbsp of oil. Add the onions and cook until golden brown and the oil starts to leave the sides of the pot.

Add the goat pieces. Mix well and cook for another 2-3 minutes.

Add the curd mixture and fennel seeds. Mix and cook for 2-3 minutes.

Now add tomato puree and cook for another 3-4 minutes while stirring occasionally.

Add 3 to 4 cups of water for thick gravy. Bring to a boil and let it simmer with the lid closed. Keep stirring occasionally every 10 minutes for about 60-75 minutes or till the goat is tender.

To check if the goat is done, it should come apart easily from the bone when poked with a fork.

Once the goat is cooked, check the seasonings and adjust to taste. Turn off the flame. Add garam masala and ghee. Stir and cover the pot for a few minutes.

Serve hot with steamed rice, paratha, tandoori roti or naan.