Method

Step 1: 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.

Step 2: Add garlic, ginger and chillies to the pan, and cook for a further 2-3 minutes.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: 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.

Step 7: To serve, combine the coriander leaves with the remaining tomato and lime juice. Serve alongside the curry with the atta puri.

Serves 4