Roast dried chillies, coriander, fennel, cumin, peppercorns, cinnamon, cloves, and cardamom in a dry pan until fragrant.
Grind the roasted spices to a coarse powder using a food processor or mortar and pestle.
Sear goose breast skin-side down in a hot pan for 3-4 minutes until crisp.
Season with salt, flip, fry for 1-2 minutes, rest for 5 minutes, then slice thinly.
Fry ginger, garlic, green chillies, curry leaves, and onions in oil for 1 minute.
Stir in salt, turmeric, spice powder, and coconut, then add the goose slices.
Add coconut milk and sugar, cooking until the liquid evaporates and coats the meat.
Garnish with coriander leaves and lime juice.
Mix chapatti flour, salt, oil, and water into a smooth dough and rest for 15 minutes.
Divide dough into 8 balls and roll each into a 7.5cm circle.
Spread with ghee, sprinkle seeds and flour, fold in half, repeat, then roll to 3mm thickness.
Fry each paratha for 2-3 minutes per side in a hot pan, brushing with ghee as you turn.