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
Person: 6
Calories: 687kcal
Materials
- 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
Instructions
- 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
Notes
No extra notes
Nutrition
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