Ingredients

• 2 whole dried red chillies
• ½ tbsp coriander seeds
• 1 tbsp fennel seeds
• ½ tsp cumin seeds
• ½ tsp black peppercorns
• 5cm/2in piece cinnamon stick
• 3 cloves
• 2 green cardamom pods
• 500g/1lb 2oz goose breast fillets
• ½ tsp salt
• 2 tbsp vegetable or corn oil
• 2.5cm/1in piece fresh root ginger
• cut into thin strips
• 2 garlic cloves
• finely chopped
• 2 green chillies
• slit lengthways into two
• 10 fresh curry leaves
• 2 red onions
• cut into thick slices
• ½ tsp ground turmeric
• 2 tbsp grated coconut
• 3 tbsp coconut milk
• ½ tsp sugar
• 1 tbsp chopped fresh coriander leaves
• ¼ lime
• juice only
• 500g/1lb 2oz chapatti flour
• 1 tsp salt
• 1 tbsp vegetable or corn oil
• 275ml/10fl oz water
• 2 tbsp ghee or oil
• plain flour
• for dusting
• 1 tbsp ajwain seeds or onion seeds
• optional

Directions

• For the spice mixture
• roast all the spices in a dry frying pan until fragrant. Grind the spices to a coarse powder using a food processor or a mortar and pestle.
• For the goose
• heat a frying pan until hot and sear the goose breast
• skin-side down
• for 3-4 minutes
• or the skin is crisp. Season with a little salt
• then turn over and fry for another 1-2 minutes. Set aside to rest for five minutes
• then slice thinly (the goose will be medium-rare).
• Heat the oil in a frying pan and add the ginger
• garlic
• green chillies
• curry leaves and onions and fry for a minute
• or until the onions are coloured but still crunchy.
• Stir in the remaining salt
• turmeric
• ground spice mixture and grated coconut and cook for a further minute. Stir in the goose breast slices.
• Reduce the heat
• stir in the coconut milk and sugar and cook until the liquid evaporates and the meat pieces are evenly coated with the spices.
• Sprinkle over the coriander leaves and squeeze in the lime juice.
• Meanwhile
• for the layered parathas
• mix the chapatti flour
• salt
• oil and water together to make a smooth dough
• cover with a damp cloth or cling film and set aside to rest for 15 minutes.
• Divide the dough in eight pieces and shape each into a smooth round ball.
• Dust a work surface with flour and roll each ball into a 7.5cm/3in circle. Spread the circle with a little ghee or oil
• sprinkle with the seeds and dust with a little flour.
• Fold the circle in half and repeat the layer of ghee
• seeds and flour. Fold the circle in half again
• then carefully roll the dough out to a 3mm/â…›in thickness.
• Repeat with the remaining dough balls.
• Heat a frying pan until hot and fry the paratha for 2-3 minutes
• then carefully turn it over
• brush with a little more ghee and fry for a further 2-3 minutes. Trun the paratha over again and brush the other side with a little ghee.
• Remove the paratha from the pan and repeat with the remaining dough.