Combine goat meat, yoghurt, coriander, turmeric, and salt in a bowl and marinate for one hour.
Mix gram flour and plain flour in a large bowl.
Stir in salt, ginger, chillies, coriander, ajwain seeds, black onion seeds, and turmeric.
Gradually incorporate oil and water to form a dough, then rest for 20 minutes under a damp towel.
Process onion, garlic, and chillies into a smooth paste using a food processor.
Heat ghee and fry cumin, cardamom, cloves, and bay leaves until aromatic.
Add goat to the pan, brown for 4 minutes, then stir in the onion paste for 3 minutes.
Add lamb stock, bring to a boil, and simmer for 30 minutes until goat is tender.
Stir in sweetcorn and simmer for 10 minutes until the corn starts to break down.
Divide dough into 8 balls, flatten them, and top with red and spring onions.
Roll each ball into a disc approximately 20cm in diameter.
Cook flatbreads in a hot pan for 4 minutes per side, brushing with ghee until golden.
Serve curry garnished with lemon juice and coriander alongside the warm flatbreads.