Directions

Curry

1. In a camp oven or dutch oven on medium-high heat, add the onion and cook until translucent. Add the garlic and continue to cook until the mixture turns brown in colour.

2. Add turmeric, paprika, cinnamon and continue to cook, stirring for two minutes.

3. Add diced goat and brown.

4. Add tinned tomatoes, reduce to low heat and cook, covered for three hours stirring occasionally. 



5. Season to taste and serve over basmati rice, or with flat bread.
   

Flat Bread

1. Add 1 sachet of yeast to ½ cup of warmed (Approx 40c). Mix and let activate for 10 minutes.

2. Place flour and salt into bowl and make a well. Add the yeast mixture and 1 cup of water. To the well and slowly introduce flour to water and knead.

3. Add ¼ cup, by ¼ cup the remaining 1 cup of water as needed (you probably will not need all of it). Dough should be reasonably pliable, not sticky to the touch.

4. Knead for 10 minutes until dough is silky smooth. Place in a lightly oiled mixing bowl and cover with a towel, prove in a warm place for approximately forty minutes or until dough doubles in size.

5. When dough is risen, place on lightly floured working bench and knock the air out of dough and mould back into a ball. Cut the dough into four even portions and roll each portion out to approximately a 20cm log. Place a skillet on medium heat to pre-heat.



6. Cut each log into four pieces, roll each portion into a small ball. Rest for ten minutes.

   Using a rolling pin, glad wrap roll, or a cup roll each ball out into approximately 3mm thick discs.



7. Lightly oil your skillet, place dough discs into the skillet (don’t overcrowd your pan, work in batches) cook until golden on each side. Remove flatbread from pan, continue working in batches (adding more oil as needed, not enough to be soaked up by the bread) – serve with curry.