Iranian Goat Curry With Flat Bread
This recipe is from Episode two of Cookemup which saw our Super Chef Adam and Gleno traversing the QLD outback looking for picturesque locations to set up camp and cook the day away.
To watch Episode 2 on Trakyakker.tv and stream the whole catalogue of 4x4, boating and camping adventures from Australia's best content producers - sign up for your free 14 day trial here:
Iranian Goat Curry With Flat Bread
Rated 4.2 stars by 5 users
Prep Time
30 minutes
Cook Time
3:20 hours
Ingredients
-
1kg Diced Goat
1 Tbsp Cinnamon
1 Tbsp Turmeric
1 Tbsp Paprika
3x 400g Tins Crushed Tomatoes
2 Medium Onions, Diced
Knob Butter
Vegetable Oil
3 Cups Flour
-
1, 1/2 Tsp Salt Flakes
1 Pkt Instant Yeast (7g)
2 1/2 Cups Water
Directions
Curry
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.
Add turmeric, paprika, cinnamon and continue to cook, stirring for two minutes.
Add diced goat and brown.
Add tinned tomatoes, reduce to low heat and cook, covered for three hours stirring occasionally.
Season to taste and serve over basmati rice, or with flat bread.
Flat Bread
Add 1 sachet of yeast to ½ cup of warmed (Approx 40c). Mix and let activate for 10 minutes.
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.
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.
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.
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.
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.
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.
