firstly, clean the meat with water or else add salt and turmeric to the meat and mix well, then clean it with water and keep it aside.
Take a large kadai and keep it on a medium flame. Then heat the mustard oil in a kadai . When the oil is hot enough add 1 cup of onions to the kadai.
Then saute the onions until they become translucent or light brown color by covering the lid. stir occasionally while sauting the onions.
Then add 1/4 cup of garlic and fry them along with the onions until the oil separates from onions and garlic.
Then add the goat meat to the kadai and mix well with onion and garlic then cook the meat. until the juices oozes out from meat.
Then add soaked kashmiri red chillis to the meat and stir well so that the meat absorbs the flavor and spice from red chillis.
After the chills cooked along the meat, add salt and turmeric powder to the meat.and mix well.
Now cover the lid and let the meat cook with all the ingredients so that all the flavors got in to the meat.
Finally, add water and cook until the meat becomes soft or else the meat separates from the bone.
Serve the hot Junglee Mass with rice, roti, pulka or pulao.