Goat and sweetcorn curry with chickpea flatbread

Summary Not available

  • 1000 g goat (meat cut into 2.5cm/1in cubes)
  • plain yoghurt
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 tsp salt
  • 1 onion (finely chopped)
  • 5 garlic cloves (left whole)
  • 6 green chillies
  • 50g/2oz ghee
  • 1 tsp cumin seeds
  • 5 cardamom pods (lightly crushed)
  • 4 cardamom pods (lightly crushed)
  • 10 whole cloves
  • 2 bay leaves
  • lamb stock
  • canned sweetcorn (chopped)
  • gram flour
  • plain flour
  • 15g/.5oz salt
  • root ginger (finely chopped)
  • 2 green chillies (finely chopped)
  • 1 tbsp fresh coriander
  • 1 tsp seeds
  • 5 tsp onion seeds
  • 5 tsp ground turmeric
  • 2 tbsp vegetable oil
  • oz water
  • 1 red onion (finely chopped)
  • 1 spring onion (finely chopped)
  • 3 tsp ghee
  • 1 lemon (juice only)
  • 2 tbsp fresh coriander
  1. For the goat and sweetcorn curry, mix together the goat meat, yoghurt, coriander, turmeric and salt in a large bowl

  2. Cover and set aside to marinate for one hour

  3. Meanwhile, for the chickpea bread, mix together the gram flour and plain flour in a large bowl until well combined

  4. Add the salt, ginger, chillies, coriander, ajwain seeds, black onion seeds and ground turmeric and mix until well combined

  5. Make a well in the centre of the dry ingredients

  6. 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)

  7. Cover the dough with a damp tea towel and set aside to rest for 15-20 minutes

  8. When the goat meat has marinated, continue with the goat and sweetcorn curry

  9. Blend the onion, garlic and chillies to a smooth paste in a food processor, then set aside

  10. When the goat meat has marinated, heat the ghee in a heavy-based frying pan over a medium heat

  11. 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

  12. (CAUTION: Popping seeds can be dangerous

  13. Cover the pan with a lid and keep away from your eyes and face

  14. ) Add the marinated goat meat to the pan and fry for 3-4 minutes, or until browned on all sides

  15. Add the onion, garlic and chilli paste, stir well and continue to cook for 2-3 minutes

  16. Reduce the heat slightly and pour in the lamb stock

  17. Bring the liquid to the boil, then reduce the heat until the mixture is simmering

  18. Continue to simmer for 30 minutes, or until the goat is tender

  19. Add the chopped sweetcorn and continue to simmer gently for 8-10 minutes, stirring continuously, until the sweetcorn starts to break down

  20. Meanwhile, divide the dough for the chickpea bread into 8 pieces and roll each into a ball

  21. Flatten each ball slightly between the palms of your hands, and top with some of the chopped red onion and spring onion

  22. Roll the dough balls out onto a lightly floured work surface to a diameter of 20cm/8in

  23. Heat a large frying pan over a medium to high heat

  24. 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

  25. Turn the flatbread over and continue to cook for a further 3-4 minutes, or until golden-brown on both sides

  26. Brush the cooked uppermost side of the bread with a little more ghee

  27. Repeat the process with the remaining chickpea breads

  28. Keep the cooked chickpea breads warm while you cook the remaining bread discs

  29. To serve, divide the goat and sweetcorn curry equally among four to six serving plates

  30. Squeeze over a little lemon juice and sprinkle with fresh coriander

  31. Serve with the warm chickpea bread

No extra notes


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