Soak the goat meat in buttermilk overnight. Wash the goat meat thoroughly with running water. Set aside.

Pour the water in a cooking pot. Bring to a boil.

Add the goat meat, tamarind, onion, and garlic. Let boil and simmer for 60 to 90 minutes. Add more water if needed.

Scoop the scums that floats on the soup. Remove the tamarind and ginger.

Add the leeks and green chilies. Cook for 5 minutes.

Add-in the fish sauce. Stir. Cook for 2 minutes more.

Transfer to a serving bowl. Serve.

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