- 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 (carom) seeds or onion seeds, optional
- 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/⅛in 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.