A popular, robust North Indian and Pakistani classic where tender goat meat is stir-fried and slow-cooked in a traditional heavy, round-bottomed iron wok (kadai), yielding a thick, chunky, and smoky tomato-ginger sauce. Ingredients: Bone-in goat meat, fresh ginger and garlic, plenty of ripe tomatoes, diced onions, green bell peppers, fresh green chilies, ghee, and a coarse, freshly ground kadai masala made of roasted whole coriander seeds, cumin, black peppercorns, and dried red chilies.