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Goat and sweetcorn curry with chickpea flatbread

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For the goat and sweetcorn curry

  • 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

For the chickpea flatbread

To serve