Method:

1. Put the goat meat with the garlic and ginger pastes in a large bowl and mix well to coat the meat with the pastes. Set aside for 20 minutes.

2. While the meat is marinating, heat 3 tablespoons cooking oil in a large, deep pot or pan over medium heat. Add the finely chopped onions and fry until translucent.

3. Add the curry leaves and green chilies, if using, and fry for 1 minute.

4. Add the powdered spices (coriander, cumin, turmeric, and garam masala) and salt to taste and mix well and cook for 2 to 3 minutes. Stir often to prevent burning.

5. Add the marinated meat. Stir well and often and cook until the meat is browned.

6. Add 1 1/2 cups of hot water, stir, cover, and simmer until meat is tender. Keep checking at this stage as you do not want the meat overcooked and soft.

7. While the meat is cooking, make the tamarind puree. Put the tamarind in a plastic or glass bowl and pour 1/2 cup of hot water over it. Allow the mixture to stand for 5 to 10 minutes. Strain the tamarind and water mixture through a sieve (do not use a very fine sieve) into a bowl to get tamarind puree. Add this to the curry when you feel the meat is almost done. Stir well. Once the meat is cooked, set it aside.

8. Heat 3 tablespoons of oil in a pan and fry the thinly sliced onions until caramelized and golden brown. Drain and set aside on paper towels for later use.

9. Preheat the oven or grill to 180 °C and grease a deep dish or pot (which has a well-fitting cover).

10. Put the meat (with its gravy) in the dish to form. Garnish with the caramelized onions. Cover the dish tightly. 

11. Place the dish in the oven or grill and cook for 20 minutes.

12. Turn off the oven and let the dish sit in the oven until you are ready to eat. It's important that you only open when you are ready to serve.