Serves 4
adjust servings:

Tick the ingredients you need to add your shopping list.

For the marinade:

For the flatbreads:

For the curry:

To serve:

  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.

Nutrition Facts

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