Did you “fry” spices first (and did you do that step in the IP?), then add the goat? I find that that (plus chopping onions, garlic, ginger, etc.) to be the time consuming stage. The actual cooking, on a slow simmer, does take time, but it’s entirely unattended. (The most useful burner on my stove is for me not so much the high heat one, but the lowest. My food improved significantly after we got a stove with one burner that can be lowered to the point that it’s barely on.)
I do agree, though, that if you want to bring the curry to the table quickly, the reduction in cooking time is worth it.
