For the frozen yoghurt, place cinnamon, saffron and garam masala in a small bowl with 3 tablespoons of warm water. Stir well to combine and set aside to cool. Whisk yoghurt, lime juice and sugar in a bowl until sugar dissolves. Add spice mixture, stir well to combine. Transfer the yoghurt mixture to an ice-cream machine, and churn following manufacturer's instructions. Transfer frozen yoghurt to serving glasses and place in the freezer until firm.
For the chilli paste, place all ingredients into a small food processor, and blend to a smooth paste
Heat 2 tablespoons of the oil in a large saucepan over high heat, add the goat and brown in batches. Return goat to the pan and reduce heat to medium. Add the chilli paste and cook 2-3 minutes. Add garam masala, black mustard seeds, curry leaves, coriander seeds, cardamom pods and cloves to the pan. Cook for a further 2-3 minutes. Add enough water to just cover the meat, then bring to the boil. Reduce heat and simmer for 30 minutes, stirring occasionally.
Add ½ tsp freshly ground black pepper, bay leaf, saffron, coconut and cinnamon stick and cook for a further 50-60 minutes until the goat is tender. Season with salt to taste.
Meanwhile, heat enough oil to come 1cm up the sides of a frying pan over high heat. Cook pappadums for 30 seconds or until crisp. Drain on paper towel. Roughly break into pieces.
Scatter pappadum pieces on a lined baking tray. Place sugar, cumin seeds, cinnamon and 60ml of water into a saucepan over low heat. Stir to dissolve sugar, increase heat to medium and cook until golden. Quickly pour over the pappadums to completely cover. Set aside until firm. Break into rough shards and place into a food processor. Pulse until coarse crumbs form.
To serve, stir yoghurt through goat curry and garnish with lime wedges. Sprinkle frozen yoghurts with the praline crumbs.