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
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
Spring onions, chopped
Handful of fresh coriander, roughly chopped
Plain yoghurt (optional)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the marinated goat and turn the heat to high. Cook for 8-10 minutes until the mixture is dry, stirring constantly.
- 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.
- 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