Dal Ghosht

 Modified from here.

Combined 2 Tbsp oil, 1.5 lbs. bone-in goat, 1 cup water, 2 med tomatoes roughly chopped, 2 med onion chopped, 1.5 tsp salt, 8 cloves garlic (smashed), 1/2 tsp turmeric, 1 tsp ground cumin, 2 tsp ground coriander.  Brought to simmer, and cooked on low, covered for 2 hours.

Meanwhile soaked 1 C chana dal for 20-30 minutes.  Drained and rinsed.  Cooked in pressure cooker on high pressure with 3 cups water, 1/2 tsp salt and 1/2 tsp tumeric for 30 minutes.

After 2 hours, took lid off meat and cooked on high for 15-20 minutes until all water had evaporated.  Need to stir frequently in the last 5-ish minutes.

Added dal + water to the meat, and simmered covered on low for 10 minutes while I made the tadka.

Tadka is: 2 Tbsp oil, 1/2 med onion thinly sliced (could have been 1 onion).  After onion turned light brown added 1 tsp chili flakes (could have been 1/2 tsp) and 1 heaping Tbsp cumin seeds.  Let those fry for another few minutes.

Then added tadka to meat and stirred.