Take the goat meat in a clean dry bowl. Add the special masala paste, lemon juice, thick yogurt & salt. Mix every well until all the goat pieces are well coated with the marinade. Leave the goat meat in the marinade for minimum of 30 mins or maximum of 24 hrs. Keep it in the fridge.
Now, add the ghee in a deep bottomed Kadai or skillet. Heat it over medium high heat.
When the ghee becomes moderately hot add the marinated goat meat along with the marinade to the Kadai. Saute.
Keep on sauteing over medium high heat until oil oozes out. You will notice that the meat will darken & marinade will change into a fiery red color. Oil will begin to ooze out at this stage. This should take you about 15 mins.
Add warm water. Cover & cook until the goat meat becomes extremely tender & begins to fall off from the bones.
At this stage the gravy will thicken. It should be just slightly pourable but not watery or runny. The fat will float at the top of the Junglee Maas. Serve hot enjoy!