3 green chillies, sliced lengthwise
2 tsp ground coriander
large handful coriander, to garnish
handful fresh coriander (leaves and stalks), finely chopped
3 garlic cloves, crushed
4cm/1½in piece fresh root ginger, chopped
squeeze lemon juice
3 onions, sliced
1 red onion, thinly sliced
500g/1lb 2oz basmati rice
vegetable oil or ghee
handful prunes
3 bay leaves
¼ tsp caster sugar
2 tsp chilli powder
2 cinnamon sticks
1 tsp garam masala
1 tsp black peppercorns
sea salt
2 tsp ground turmeric
150ml/5fl oz vegetable stock or water
110²µ/3¾´Ç³ú clarified butter (ghee), plus extra for greasing
8–10 free-range duck eggs
400g/14oz plain yoghurt
1kg/2lb 4oz goat, boned and cubed