Parsi Goat & Paneer Curry with Atta Puri’s (Mehezabin and Shraddha)

Ingredients

• 2 tbs vegetable oil, plus extra for frying
• 1large brown onion, finely chopped
• 4bay leaves
• 3star anise
• 2cinnamon sticks
• 4garlic cloves, finely chopped
• 4cm pieceginger, peeled, finely chopped
• 3small green chillies, finely chopped
• 1 tsp garam masala
• 1 tspground tumeric
• ½ tspground cinnamon
• ½ tsp ground black pepper
• 1 tspground coriander
• ½ tsp ground cumin
• ¼ tsp ground fennel
• ¼ tspground mango
• 1goat leg, boned, trimmed, cut into 3cm cubes
• 1 bunchcoriander, root finely chopped, leaves picked
• 10curry leaves
• 3tomatoes, finely chopped
• 200g atta flour
• 200gpaneer, cut into 2cm cubes
• 3limes, juiced

Method

• Heat 1 tablespoon of the oil in a large saucepan over medium-high heat, add onion, bay leaves, star anise and cinnamon sticks. Cook for 5 minutes until onion is golden
• Add garlic, ginger and chillies to the pan, and cook for a further 2-3 minutes.
• In a small bowl, mix dry spices with 2 tablespoons of boiling water until well combined. Add the spice paste to the pan and cook for 5 minutes.
• Add the goat and cook, stirring, for 2 minutes until goat is well coated in the spice paste. Add coriander root, curry leaves and 2/3 of the diced tomatoes. Season with salt. Add enough water to just cover the meat and bring to the boil. Reduce heat and simmer for 45 minutes, stirring occasionally.
• Meanwhile, combine atta flour with 100ml of water in a large bowl, mixing until a dough forms. Divide dough equally into 8 portions. Roll dough portions out to 2mm thick circles. Heat oil in a large frying pan over medium heat. Cook the puri circles for about 1 minute each side or until the dough puffs and is cooked through. Drain on paper towel.
• Heat remaining oil in a frying pan over medium-high heat. Cook the paneer, turning, until all sides are golden. Drain on paper towel. Add the paneer and 2/3 of the lime juice to the goat curry
• To serve, combine the coriander leaves with the remaining tomato and lime juice. Serve alongside the curry with the atta puri.