Goat and sweetcorn curry with chickpea flatbread
Summary Not available
Total time : 2 hours 30 minutes
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Goat and sweetcorn curry with chickpea flatbread

Summary Not available
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: Indian
Keyword: Lamb, Party Food
Person: 6
Calories: 687kcal


  • 1000 g goat meat cut into 2.5cm/1in cubes
  • 100 ml yoghurt
  • 2 tsp ground coriander
  • 1 tsp Turmeric powder
  • 2 tsp salt
  • 1 onion finely chopped
  • 5 garlic cloves left whole
  • 6 green chilies
  • 50 g ghee
  • 1 tsp cumin seeds
  • 5 cardamom pods lightly crushed
  • 4 cardamom pods lightly crushed
  • 10 whole cloves
  • 2 bay leaves
  • 1 canned sweetcorn 400 g
  • 300 g flour
  • 1 inch ginger finely chopped
  • 2 green chilies finely chopped
  • 1 tbsp fresh coriander
  • 1 tsp seeds
  • 5 tsp onion seeds
  • 5 tsp Turmeric powder
  • 4 tbsp oil
  • 1 red onion finely chopped
  • 1 spring onion finely chopped
  • 1 tbsp lime juice
  • 6 stem fresh coriander


  • For the goat and sweetcorn curry, mix together the goat meat, yoghurt, coriander, turmeric and salt in a large bowl
  • Cover and set aside to marinate for one hour
  • Meanwhile, for the chickpea bread, mix together the gram flour and plain flour in a large bowl until well combined
  • Add the salt, ginger, chillies, coriander, ajwain seeds, black onion seeds and ground turmeric and mix until well combined
  • Make a well in the centre of the dry ingredients
  • Gradually add the oil and water, stirring well, until the mixture comes together as a dough (you may not need to use all of the water)
  • Cover the dough with a damp tea towel and set aside to rest for 15-20 minutes
  • When the goat meat has marinated, continue with the goat and sweetcorn curry
  • Blend the onion, garlic and chillies to a smooth paste in a food processor, then set aside
  • When the goat meat has marinated, heat the ghee in a heavy-based frying pan over a medium heat
  • Add the cumin seeds, green and black cardamom pods, cloves and bay leaves and fry until the spices begin to crackle and pop and smell fragrant
  • (CAUTION: Popping seeds can be dangerous
  • Cover the pan with a lid and keep away from your eyes and face
  • ) Add the marinated goat meat to the pan and fry for 3-4 minutes, or until browned on all sides
  • Add the onion, garlic and chilli paste, stir well and continue to cook for 2-3 minutes
  • Reduce the heat slightly and pour in the lamb stock
  • Bring the liquid to the boil, then reduce the heat until the mixture is simmering
  • Continue to simmer for 30 minutes, or until the goat is tender
  • Add the chopped sweetcorn and continue to simmer gently for 8-10 minutes, stirring continuously, until the sweetcorn starts to break down
  • Meanwhile, divide the dough for the chickpea bread into 8 pieces and roll each into a ball
  • Flatten each ball slightly between the palms of your hands, and top with some of the chopped red onion and spring onion
  • Roll the dough balls out onto a lightly floured work surface to a diameter of 20cm/8in
  • Heat a large frying pan over a medium to high heat
  • When the pan is hot, add one of the chickpea bread discs and cook for 3-4 minutes, then brush the uncooked uppermost side with a little ghee
  • Turn the flatbread over and continue to cook for a further 3-4 minutes, or until golden-brown on both sides
  • Brush the cooked uppermost side of the bread with a little more ghee
  • Repeat the process with the remaining chickpea breads
  • Keep the cooked chickpea breads warm while you cook the remaining bread discs
  • To serve, divide the goat and sweetcorn curry equally among four to six serving plates
  • Squeeze over a little lemon juice and sprinkle with fresh coriander
  • Serve with the warm chickpea bread


No extra notes


Sodium: 1087mg | Calcium: 87mg | Vitamin C: 14mg | Vitamin A: 99IU | Sugar: 5g | Fiber: 6g | Potassium: 787mg | Cholesterol: 150mg | Calories: 687kcal | Trans Fat: 1g | Saturated Fat: 18g | Fat: 31g | Protein: 48g | Carbohydrates: 52g | Iron: 8mg

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