This is a curry for the lovers of a good spice kick, with the goat meat marinated overnight in a blend of spices and yoghurt, laden with a hot curry sauce.

This Rajasthani dish is normally made with meat, but this version is made with a fresh Indian cottage cheese called paneer.

The liquorice character of star anise always elicits a strong reaction in my spice classes. Some love it. Others loathe it. There isn’t much in between.

Big-flavoured northern Indian curries like this: complex, interesting and spicy, with a rich red gravy.