Nepalese goat receipe.

2 lbs bone in Goat, cut into 1-in . cubes
1/2 stick cinnamon crushed.
2 pinches cardamom powder
2 bay leaves (smashed)
2 teaspoon hot chilli powder or 1/2 cup chopped thai green chillies.(opt)or+/-
1 teaspoon cumin powder (grind your own if possible)
1 teaspoon turmeric
Pinch of grated nutmeg
1 1/2 teaspoon corriender powder (grind your own if possible)
1 tablespoon garlic, minced not pureed
1 tablespoon ginger, minced not pureed
2+2 tablespoons cooking oil (mustard oil)
salt and pepper to taste
1/2 cup chopped cilantro (to garnish)
1 red onion, thin slice about 8 oz
2 cups tomatoes, chopped (cherry)

Combine all ingredients and 2 tablespoons oil except last 3 ingredients. Mix well and marinate for at least an hour.
Heat Remaining 2 tbsp oil and fry sliced onions till golden brown. Add marinated meat and fry for 15 mins on medium flame. If it starts sticking to bottom of pot add little water and stir well. when meat starts giving nice spicy aroma add tomatoes and half cup water. Stir well let tomatoes soften and when all tomatoes are softened add 1 quart water (if the meat is of female or old goat you need more water). simmer on low heat till meat is tender. Adjust salt and pepper garnish with cilantro serve with plain boiled Basmati or Jasmine rice…Tomato chutney on side.

Receipe seems complex but its not…very easy to make if you have ingredients on hand.
I dont recommend using garam masala. It kills all the flavor and aroma of goat meat.