Goat curry with Irish flatbreads

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Goat curry with Irish flatbreads Easy Food

Serves 4


For the marinade:
100g plain yoghurt 
1 x 2cm piece of fresh ginger, peeled and grated 
2 garlic cloves, crushed 
½ tsp turmeric 
1½ tbsp tomato purée 
1 tsp garam masala 
2 tsp chilli powder
1 tsp ground cumin
½ tsp salt


For the flatbreads:
200g plain flour, plus extra for dusting
25g lard
½ tsp sea salt
120ml lukewarm water
Rapeseed oil, for brushing


For the curry:
1 x 500g pack of diced Broughgammon cabrito
1½ tbsp rapeseed oil 
4 red onions, peeled and quartered
3 garlic cloves, crushed
5 tomatoes, finely chopped 
500ml hot chicken stock 


To serve:
Spring onions, chopped
Handful of fresh coriander, roughly chopped 
Plain yoghurt (optional)


  1. In a bowl, whisk together all of the ingredients for the marinade. Add the goat meat and stir to coat thoroughly. Place in the fridge for at least four hours.
  2. In a bowl, combine the flour, lard and salt for the flatbreads. Add just enough warm water until the mixture comes together in a rough dough.
  3. Transfer the dough to a floured surface and knead for 2-3 minutes. Divide into 4-6 equal portions and roll into balls. Place on a baking tray, cover with cling film and allow to rest for 90 minutes.
  4. Lightly brush two sheets of parchment paper with rapeseed oil. One at a time, place a dough ball between the sheets of and roll out to 2-3mm thick.
  5. Heat a griddle pan or large frying pan over a medium-high heat. Dust lightly with flour. Cook the flatbreads for 30-40 seconds per side or until lightly browned. Transfer to a wire rack and allow to cool. 
  6. Remove the goat from the fridge 30 minutes before you cook it to bring it to room temperature. Preheat the oven to 150˚C/130˚C fan/gas mark 2.
  7. Heat the oil in a pan over a medium-high heat. Add the onions and cook for 5-6 minutes until golden brown. Add the tomatoes and cook for 3-4 minutes.
  8. Add the marinated goat and turn the heat to high. Cook for 8-10 minutes until the mixture is dry, stirring constantly.
  9. Add the stock and bring to the boil, then turn the heat to low. Cover with foil and then with a lid. Transfer to the oven and cook for three hours until tender.
  10. Serve the curry with the flatbreads, topped with fresh coriander, chopped spring onions and dollops of plain yoghurt, if desired.

Per serving: 570kcals, 17.7g fat (4g saturated), 65.2g carbs (12g sugars), 37.4g protein, 7.7g fibre, 1.125g sodium