Heat oil in a casserole dish over medium heat. Add the bay leaves, cumin seeds, cinnamon, cardamom and cloves and cook until fragrant.Add the onion and cook until golden brown. Add the garlic and ginger and cook for 1 minute, until fragrant. Add the ground spices along with 2 tablespoons of water, to stop the spices from burning. Cook the 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 minutes, 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 1½ hours.Meanwhile, combine the yoghurt, mint leaves and sugar.Add the tomato paste to the curry, and more water if the sauce is too thick. Cook for a further 3-5 minutes and remove from the heat.Serve curry hot with the mint yoghurt and steamed rice.Recipe from Montie Waraich of  in Adelaide.