• First, use a pressure cooker or instant pot to cook the meat. Add 3 cups of water, garam masala, salt, and the meat in the pressure cooker and cook it for 20 to 23 minutes. In the case of instant pot, it takes 10 to 12 minutes to tenderize the meat. 
• Heat oil in the pan, and sauté chopped onions until light brown. Avoid letting them turn entirely brown; aim for a light brown color.
• Add garam masala and a splash of water. Stir for one minute on low flame. The blend creates a rich essence, enhancing the overall taste.
• Add garlic, ginger paste, ground spices, and yogurt for aromatic gravy. Avoid water for now. Stir on a medium flame for a minute.
• Add soy and chili sauce to the gravy to make it more flavorful and umami. 
• After adding the sauces, introduce the meat, stir, and let it simmer for 5 minutes over medium flame.

Garnishing:

• I'm garnishing with green onions and green chilis. These ingredients instantly enhance the colors and texture of the goat karahi.