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
Add garlic, ginger and chillies to the pan, and cook for a further 2-3 minutes.
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.
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.
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.
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
To serve, combine the coriander leaves with the remaining tomato and lime juice. Serve alongside the curry with the atta puri.

MasterChef

Parsi Goat & Paneer Curry with Atta Puri’s