A dry-fry. Bone-in goat is slow-cooked, then tossed on high heat with shallots, cracked pepper and roasted spices until the masala clings to the meat.
400g per pack: a generous single serve, or two smaller ones alongside rice.
Heat: 2 of 4 (medium, the regional default).
Sealed the day it's cooked. Chilled. No preservatives. 8–12 days in the fridge.
