Prep the ingredients.
Take your garlic cloves and peeled ginger and place into a mortar and pestle or mini chopper and blend or
pound into a paste.
Place a medium to large pot onto a medium heat. Add the oil then add the cardamom, cinnamon stick,
star anise, black mustard seeds, curry leaves, fennel seeds, coriander seeds, cumin seeds, fenugreek
seeds and warm through in the oil until the mustard seeds start to pop.
Add the garlic and ginger paste and cook in the oil for a couple of minutes then add the sliced onion and a
good pinch of salt.
Cook the garlic, ginger and onion until a light golden color about 10 minutes, stirring occasionally so it
doesn’t stick to the pan base.
Now add the green chillies and the dry spices, stir the spices through the onion for a couple of minutes to
toast and release the flavor. Add the tomato puree and cook away the moisture.
Now add the goat meat and stir through the spices. Add the natural yogurt and enough water to just cover
the meat.