Garam Masala Baked Goat

I have tasted many different curries during my travels through Rajasthan, most using kid or goat meat – which, curiously, is referred to as lamb or mutton, respectively. I have used tender milk-fed goat (kid) meat here but you can also make it with milk-fed spring lamb if you prefer. Based on the mild korma curries of Lucknow, this is more aromatic than hot-spicy and is a great introduction to the world of curry for timid eaters. One of our friends, Mark, is one of the best home cooks I kno