MethodFor the goat, combine ghee (or butter), salt, goat meat and water in a large pot on medium high heat. Stir regularly for 10 to 15 minutes or until the meat is browned and begins to release its juices. Cover and reduce heat to low, then cook for 1 1/4 hours, stirring every 15 minutes. The goat meat and bones will release water and should not stick to the bottom of the pan. If the meat is sticking, add 1/2 to 1 cup more water. While the meat is stewing, make the masala in a separate pan.For the masala, heat oil to medium high for 1 minute in a large pot. Add cumin seeds, cloves, cinnamon and black cardamom, stir and allow cumin seeds to sizzle for 30 seconds; stir in the onion and sauté for 7 to 8 minutes or until crispy brown on the edges.Add garlic and sauté for 2 minutes or until browned. Stir in ginger, tomatoes, black pepper, ground cumin, garam masala, turmeric, salt, paprika and cayenne. Reduce the heat to medium, cover and cook for 3 minutes.Place yogurt in a small bowl. To prevent curdling, spoon 2 to 3 tablespoons of the hot masala into the yogurt. Stir well, then pour the yogurt mixture into the pot of masala. Sauté masala for another 2 minutes. Then stir in the water, increase the heat to high and bring to a boil. Cover, reduce the heat to low and simmer for 10 minutes. Turn off the heat.After goat meat has stewed for 1 1/4 hours, remove a piece from the pot, allow it cool for a minute and pull some meat off the bone. If it pulls off easily and is tender, remove the pot from the heat. If not, cook for another 15 minutes. Once the meat is cooked, turn off the heat and let it sit on the burner for 20 to 30 minutes.Set the pot of meat beside the pot of curry. Wearing plastic gloves, pull the meat off the bones. Discard the bones and add the meat to the pot of curry.Just before serving, heat curry on medium to high heat and bring to a boil. Add blueberries. Stir and reduce the heat to medium, cover and simmer for 10 minutes. Serve with naan or rice.Serves 6.