Dry toast the coriander and cumin seeds over medium heat for about 1 minute, shaking the pan until fragrant. Tip them out and crush coarsely. Pat the goat dry. Heat the oil or ghee in the karahi over medium high heat and brown the goat in two batches, about 5 minutes per batch, turning to colour several sides. Set each batch aside as it browns.

Return the meat and any collected juices to the pan. Reduce the heat to medium and stir in the crushed ginger and garlic for 30 to 60 seconds. Stir in the salt, Kashmiri chilli powder, black pepper, crushed coriander and cumin. Immediately add the 250 ml hot water and scrape up the browned bits.

Bring to a gentle simmer, cover and cook over low heat. Start checking at 75 minutes and allow roughly 90 to 120 minutes for the goat, sometimes longer. Turn the pieces occasionally. If the base starts to dry out, add hot water in 50 ml increments. Move on once the meat is cooked through and a fork enters a thick piece easily.

Remove the lid. If a deep pool of cooking liquid remains, bubble it down to a shallow layer. Add the tomatoes and cook uncovered over medium high heat for about 10 minutes, stirring and pressing them against the pan as they soften.

Continue cooking uncovered for about 10 to 15 minutes, stirring frequently as the sauce thickens. Add the slit chillies and half the chopped fresh coriander for the final 3 to 5 minutes. Reduce the heat if the base catches. Stop when the sauce clings to the pieces and leaves little loose liquid in the pan.

Taste and adjust the salt. Turn off the heat and scatter over the remaining coriander and the ginger matchsticks. Serve hot with naan or roti.