For the marinade: Mix the oil, coriander, yogurt, ginger, garlic, cumin, salt, turmeric, chile powder, garam masala and Szechuan pepper in a large bowl. Add the goat meat and toss to coat. Cover and refrigerate for 1 hour or up to 24 hours.
For the curry: In a large pot, heat the canola oil over medium-high heat until the oil begins to smoke. Add the cloves, cardamom, bay leaves and cinnamon sticks and cook until fragrant, 1 minute. Add the red and yellow onions and cook until translucent and the edges are beginning to brown, about 10 minutes. Add the goat and stir to coat. Reduce the heat to low, cover and cook for 30 minutes.
Add the tomatoes and cook until the goat meat is fork-tender and the sauce on the bottom of the pot has thickened slightly, another 30 minutes. Transfer to warmed platter and garnish with chopped cilantro. Serve with basmati rice.
Ground Szechuan pepper can be found at most Asian markets.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
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