Paul Flynn, chef and owner of The Tannery Restaurant, Dungarvan, Co. Waterford is renowned for cooking modern Irish food. Paul’s dishes are known and loved ...
1 kid goat (approx 4 kg)
2 l natural yoghurt
2 packets green saffron rogan josh spice blend or 4 tablespoons curry paste
2 tsp cumin seeds
1 tblsp honey
4 cloves garlic
1 jar mango chutney
1 packet naan bread or you can make your own quick flatbread – recipe below
450 g strong white flour plus extra for dusting
¾ teaspoon fine sea salt
0.5 tsp dried yeast
300 ml warm water
2 tblsp olive oil
Place flour and salt in large mixing bowl. Dissolve the yeast in the water and pour into the flour, a bit at a time when mixing. When all the water has been incorporated, add the olive oil and knead it in. Now transfer dough to a floured surface and continue to knead well for 5 mins until dough is no longer tacky but soft, elastic and smooth. Add a little more flour if too sticky. Set aside to rest for an hour on a floured surface.
Preheat the oven to 230 degrees celcius. Divide dough into four and on a very well floured surface, roll out ech piece into a rough circle 3 mm thick. Transfer to large baking sheets that have been lightly floured. Place in oven and bake for 5-10 mins until the bread is cooked. Each bread should partially bubble up and colour slightly but not get totally crisp.
Put 500 mls yoghurt into a bowl, toast the cumin seeds and add the honey and set aside.
Put 1.5 litres of yoghurt and mix in the spices and garlic and set aside.