Vivek Singh served up goat and sweetcorn curry with chickpea flatbread on Saturday Kitchen.

The ingredients for the goat and sweetcorn curry are: 1kg shoulder of goat, bones removed, meat cut into 2.5cm cubes, 300g 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 ghee, 1 tsp cumin seeds, 5 green cardamom pods, lightly crushed, 4 black cardamom pods, lightly crushed, 10 whole cloves, 2 bay leaves, 750ml lamb stock and 450g canned sweetcorn, drained, chopped.