Goat and sweetcorn curry with chickpea flatbread

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Goat and sweetcorn curry with chickpea flatbread

Summary Not available

Total Time2 30

Course: Main Course

Cuisine: Indian

Keyword: Lamb, Party Food

Person:

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

US Customary - Metric

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

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Nutrition