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Goat and sweetcorn curry with chickpea flatbread
Fruit and vegetables
1
onion
, peeled, finely chopped
5
garlic
cloves, peeled, left whole
450g/1lb canned
sweetcorn
, drained, chopped
1cm/½in root
ginger
, peeled, finely chopped
1 tbsp finely chopped
fresh coriander
½ tsp black
onion
seeds
1
red onion
, peeled, finely chopped
1
spring onion
, trimmed, finely chopped
1
lemon
, juice only
2 tbsp chopped
fresh coriander
Tins, packets and jars
50g/2oz
ghee
200g/7oz
plain flour
3 tsp
ghee
Cooking ingredients
2 tsp ground coriander
1 tsp ground
turmeric
2 tsp
salt
1 tsp
cumin
seeds
5 green
cardamom
pods, lightly crushed
4
black cardamom
pods, lightly crushed
10 whole
cloves
300g/10½oz
gram flour
15g/½oz
salt
1 tsp
ajwain
(carom) seeds
½ tsp ground
turmeric
2 tbsp
vegetable oil
Dairy, eggs and chilled
300g/10½oz plain
yoghurt
Meat, fish and poultry
1kg/1lb 2oz shoulder of
goat
, bones removed, meat cut into 2.5cm/1in cubes
Other
6 green chillies
2 bay leaves
750ml/1 pint 7fl oz
lamb stock
2 green chillies, finely chopped
200ml/7fl oz water
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