Heat oil in pressure cooker, heavy bottomed skillet or kadhai until fragrant (about 5 minutes), fry onions until just starting to turn brown.

Add tomatoes & green chilis to onions in pan, & fry for 5-7 minutes or until tomatoes are soft.

Stir in spice paste & fry for 3 minutes, be careful not to burn spices, you may add 2 TBS water to prevent this if mixture begins to stick or scorch.

Stir in meat pieces, mix to coat well with spice/onion mixture. Fry for about 5 minutes.

Add chopped cilantro leaves, coconut milk and 1/2 C water. Stir well and bring to simmer. If using pressure cooker: seal and steam for 5-6 whistles for mutton/goat or buffalo, 3 whistles for lamb. (If cooking lamb in kadhai or skillet simmer for 20 to 25 minutes or until meat is of desired tenderness and oil separates from sauce.) Salt to taste and serve.

If you do not have a pressure cooker and wish to make this recipe with goat/mutton or water buffalo meat, I would not cook it in a kadhai or skillet. It will take hours until the meat is tender. A better choice would be to use a crock pot or slow cooker after step six.