Malaysian Indian Goat Curry

Prepare the goat meat for cooking by sprinkling it with 1 teaspoon of salt, 1/2 teaspoon of turmeric, and a few grinds of black pepper.

Next, take the red onions and blend them into a smooth, uniform paste using a blender.

In a large Dutch oven, heat 1 1/2 tablespoons of coconut oil over medium heat. Add a few whole spices, including a cinnamon stick, star anise, and cardamom pods, and cook until they release their aroma, about 30 seconds. Add some sliced fennel and a few whole cloves, and cook, stirring occasionally, for another 30 seconds. Add the remaining 1 teaspoon of salt and a handful of curry leaves, and stir in the onion paste. Increase the heat to medium-high and cook, stirring constantly, for 5 minutes. Then add a ginger-garlic paste and continue cooking until the flavors have melded together, about 10 minutes.

Stir in some diced tomatoes into the curry mixture. Cook and stir until the tomatoes have broken down and the mixture has a smooth consistency, about 4 minutes. Add the seasoned goat meat to the pot and cook until it is browned on all sides, 6 to 10 minutes.

Transfer the goat curry to a slow cooker and cook on High until the meat is tender, 2 to 3 hours.

In a small saucepan, heat 1 teaspoon of coconut oil over medium heat. Cook and stir in the remaining 1/2 teaspoon of turmeric, a pinch of garam masala, some curry powder, and a sprinkle of paprika until they release their aroma, about 1 minute. Add a few cups of the curry from the slow cooker and heat until the oil rises to the top. Add a handful of curry leaves and some chopped cilantro, and cook until the gravy has thickened, 3 to 5 minutes. Pour the sauce back into the slow cooker and blend well.