||Heat oil in a casserole dish over medium heat, add the dried bay leaves, cumin seeds, cinnamon stick, cardamom pods and whole cloves and cook until fragrant.
||Add the onions and cook until golden brown.
||Add the garlic and ginger paste, cook for 1 min then add the ground spices (add 2 tbsp of water to stop the spices from burning). Cook spices until you see some oil separation around the edges.
||Add the goat, season with salt and add the green chilli paste. Stir regularly for 5 min or until the meat releases its juices (add a bit of water if the meat does not cover with its juices). Bring to the boil then cook covered for 1 ½ hours.
||In the meantime, combine yoghurt, mint leaves and sugar to make the mint yoghurt.
||Add the tomato paste and more water if sauce is too thick. Cook for a further 3 – 5 min and remove from the heat.
||Serve hot with mint yoghurt.