Mutton Varuval (Malaysian Indian-Style Goat Curry)

Season goat meat with 1 teaspoon salt 1/2 teaspoon turmeric and black pepper.

Place red onions in a blender; grind into a smooth paste.

Heat 1 1/2 tablespoons coconut oil in a Dutch oven over medium heat. Add cinnamon stick star anise and cardamom pods; cook until aromatic about 30 seconds. Add fennel and cloves; cook and stir for 30 seconds. Add remaining 1 teaspoon salt and 1 tablespoon curry leaves; stir in the onion paste. Increase heat to medium-high. Cook and stir curry mixture for 5 minutes; add ginger-garlic paste and continue cooking until flavors meld about 10 minutes.

Stir diced tomato into the curry mixture. Cook and stir until mushy about 4 minutes. Add the seasoned goat meat; cook until browned 6 to 10 minutes. Transfer goat curry to a slow cooker; cook on High until meat is tender 2 to 3 hours.

Heat 1 teaspoon coconut oil in a saucepan over medium heat. Cook and stir the remaining 1/2 teaspoon turmeric garam masala curry powder and paprika until aromatic about 1 minute. Add a few cups of the curry from the slow cooker; heat until oil rises to the top. Add remaining 1 tablespoon curry leaves and cilantro; cook until gravy thickens 3 to 5 minutes. Pour back into the slow cooker and blend well.