Ingredients

• 1kg/1lb 2oz shoulder of goat
• bones removed
• meat cut into 2.5cm/1in cubes
• 300g/10½oz plain yoghurt
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 2 tsp salt
• 1 onion
• peeled
• finely chopped
• 5 garlic cloves
• peeled
• left whole
• 6 green chillies
• 50g/2oz ghee
• 1 tsp cumin seeds
• 5 green cardamom pods
• lightly crushed
• 4 black cardamom pods
• lightly crushed
• 10 whole cloves
• 2 bay leaves
• 750ml/1 pint 7fl oz lamb stock
• 450g/1lb canned sweetcorn
• drained
• chopped
• 300g/10½oz gram flour
• 200g/7oz plain flour
• 15g/½oz salt
• 1cm/½in root ginger
• peeled
• finely chopped
• 2 green chillies
• finely chopped
• 1 tbsp finely chopped fresh coriander
• 1 tsp ajwain (carom) seeds
• ½ tsp black onion seeds
• ½ tsp ground turmeric
• 2 tbsp vegetable oil
• 200ml/7fl oz water
• 1 red onion
• peeled
• finely chopped
• 1 spring onion
• trimmed
• finely chopped
• 3 tsp ghee
• 1 lemon
• juice only
• 2 tbsp chopped fresh coriander

Directions

• 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.