Place the dried figs into a small bowl, cover with warm water and set aside until required. Meanwhile, pound the cloves, cardamom and cumin in a mortar and pestle. Set aside. Heat 2 tsp ghee in a large, heavy-based saucepan, then brown the goat meat and marrow bone in batches, transferring the browned meat to a large bowl.Return the pan to the heat and heat another 2 tsp ghee. When hot, add the onion and cook, stirring, for 2-3 minutes, or until softened. Stir through the curry leaves, garlic, ginger, salt, pounded whole spices and cinnamon quill. Cook, stirring, for 1 minute, until fragrant, then pour in the coconut water, stirring to scrape any browned bits from the base of the pan. Return the browned goat meat and marrow to the pan with the Sri Lankan curry powder, remaining ground spices and coconut milk. Stir well to combine, then reduce the heat to medium and cook for 1 hour.Stir through the coconut cream and cook for a further 1 ½ hours, stirring occasionally, until the goat is tender. Once the goat is tender, remove from the heat and add the jaggery to the curry, stirring to melt and combine with the sauce.Transfer the jaggery goat curry to a serving bowl. Drain the rehydrated figs and thinly slice. Top the curry with the thinly sliced tomato, eschallots and figs and serve with fried roti or basmati rice.NotesSri Lankan roasted curry powder includes coriander, cumin, fennel, fenugreek, pandan, curry leaves, mustard seeds, cardamom, cloves, cinnamon, black pepper. It is available to purchase from Essential Ingredient.Freshly harvested coconut water is best for this recipe, choose a good-quality UHT brand if not possible.Photography by Jiwon Kim.Want more from The Cook Up? Stream all the seasons here and for free at