Nepali Goat Curry

Ingredients

• lean goat meat

  (bone-in or boneless - preferably from shoulder or leg), cut into 1 or 1 ½-inch cubes, excess fat removed
  3 pounds
• clarified butter (ghee)
  1 tablespoon
• -inch piece fresh gingerroot

  peeled and minced to fine paste (to yield 11/2 tablespoons)
  1½ unit
• cloves garlic

  peeled and minced and mashed to paste (to yield 1 tablespoon)
  6 medium
• red dried chile pepper

  stemmed, broken into 2 pieces, seeded, soaked in ½ cup hot water until doubled in size, drained and minced to fine paste
  1 whole
• unflavored plain yogurt

  lightly beaten
  ½ cup
• turmeric powder
  ½ teaspoon
• salt to taste
  1 unit
• light oil (any variety)
  4 tablespoon
• yellow or white onion

  peeled and chopped fine (to yield 4 cups)
  1 pound
• size vine-ripened red tomato

  finely chopped or mashed
  3-4 medium
• cumin

  dry-roasted and ground
  1 tablespoon
• coriander

  dry-roasted and ground
  1 ½ tablespoon
• fennel seed

  dry-roasted and ground
  1 teaspoon
• water and more if needed
  ½ cup
• Nepali garam masala or masu ko masala
  2 teaspoon
• of cilantro leaves (fresh coriander)

  washed well, chopped to yield ½ cup
  1 or 2 bunches
• scallions

  white and pale green parts only, root end discarded and sliced into cubes
  4 unit