Add bay leaves, cinnamon stick, cloves and fry on medium heat for 1 to 2 minutes.
Add sliced onion and fry until golden.
Add masala paste and dry spices and fry for 1 minute stirring continuously until the oil starts to separate. If it starts to stick add a little water (1 tsp at a time).
Add the goat meat pieces – turn the heat on high and mix and stir well until the meat is coated with spices. Keep stirring while on high heat and cook for about 5 minutes uncovered until the oil starts to separate..
Cover the pot and cook on low heat for about 1½ hours, stirring occasionally
Stir in the tomatoes and let it cook for another 5 to 10 minutes
The cooking time will also depend on how tender the meat is.
If the curry starts to stick at the bottom of the pan - add little amounts of hot water.
Do not add tomatoes if you want it to be a dry goat curry.