This was goose that kept on giving, the avian equivalent of Mary Poppin’s handbag. The roast itself served five people (with seconds), then gave us the sichuan goose last week. And there was still enough left for this warming winter curry.
It’s also something that’s made me feel properly decadent. “What are you having for dinner tonight?” “Oh, I thought I’d just rustle up a goose curry.” All said in a throwaway tone of voice, of course.
The thing is, it’s not really that decadent. No more so than properly aged steak or good free range pork. Yes, a molly coddled organic goose will set you back £60. But by my count, I’ve got about ten servings out of the fat old (young?) bird. Not too shoddy for quality meat.
And that tasty molly coddled fatty meat works so well with indian spices. The slightly gamey, almost sweet meat of the goose really comes to life with the addition of some aromatic and warming flavours.
The cardamom and chilli combine to create a heady warm, scented and deceptively complex flavour. Throw in astringent turmeric, pungent garlic and tangy ginger and you have a medley of flavours that combine into a sum much greater than their individual parts. Especially with a simple bowl of steamed basmati rice.
The Bhuna
Feeds two or three people, four if you have another curry or two with it
This one of those dead easy curries to make. The moist sauce and roast goose combo means you end up with an almost braised meat, slightly falling apart and very tender.
You could use raw goose, chicken, lamb, goat or pheasant to equally good effect. The original recipe was a quail dish from Madhur Jaffrey’s Curry Easy. I have modified it a wee bit, mainly due to lack of relevant ingredients and a desire for more heat. But it works well.
1 medium tomato – roughly chopped
1 small onion – finely chopped
1 clove garlic – chopped
1 half thumb ginger – peeled and chopped
Half tsp turmeric
Half tsp cayenne
1 tsp garam masala
4 coriander pods
Half tsp dried chilli flakes
2 tblsp oil
Left over roast goose – about 2-3 handfuls chopped into large bite sized pieces
A couple of hours before you plan to cook the dish whiz the tomato, onion, garlic, ginger, turmeric, cayenne and garam masala in a small blender until it’s a wet paste. Add a little water if necessary.
Mix into the goose (I use my hands for best effect) and leave to marinate for a couple of hours.
Heat the oil in a pan over a medium heat, add the four cardamom pods and the chilli flakes. Leave to sizzle for a 20-30 seconds, then add the goose and marinade.
Stir and fry for about a minute, then turn the heat down to low, cover and leave to cook for 10-15 minutes, stirring occaisionally.
Remove the lid, turn the heat back up and, leaving the lid off, stir fry for five more minutes, adding a little water if the dish looks like it’s starting to stick and burn.
Serve with rice and eat.
I’m finding it amusing that you’ve now posted two leftover recipes but you haven’t posted the original goose recipe! Mind you a goose curry is just the job at the mo!
Anyway, what next for our goose? Goose filled buns? Goose wraps? Is there room for goose with noodles?
@Mr Noodles – i’m getting there, thought the goose would make a great last post of 2010. It’s a-coming soon.
If I had any more goose left, I would be tempted by goose cous cous (I have the stock so that’s still a possibility), and I really like the idea of goose buns. Yum. Steamed goose. Mmm *drifts off into aromatic reverie*
I think many of the most decadent Indian recipes were once made with game meat as they were cooked for the maharajahs and they ate a lot of game, so I’ve read…
As well as sounding gorgeous, “Goose bhuna” is awesome to say too. Love a bit of assonance.
@Kavey – that makes sense to me, game is now my favoured meat for curries. i suspect it tastes more like chicken did a couple of centuries ago… I weep for our sadly adulterated birds.
@meemalee – i’ve been walking around today muttering “gooooossse Bhuuuuunna” under my breath for the sheer pleasure of it. Am getting a few odd looks from colleagues mind you
Talking of game, I hope you do make a curried game pie!
@meemalee – i’m thinking about it. Probably won’t be till after the brawn off though…
Thanks for posting this. Tehm and I had goose for Xmas dinner this year while both suffering from flu. A few days after Christmas, and only just regaining use of taste buds, we were faced with a huge box of cooked goose meat. I cooked a variation of this recipe with extra tomato and (triple) garlic, ginger, and chilli, and boy, what a treat! I could taste something again! It damn near took the top of my head off, actually, but the goose held its own amongst all the flavours.
I think pheasant or duck would be an excellent and more accessible alternative. Game definitely lends itself to rich spicy dishes, and it also makes me think of some medieval recipes which appear to be rather potent on the spice front.
I’d love to make something like this and put it in a pie, come to think of it…
@Tom Glad it was useful
It sounds like your “chilli plus” modification was a good one. You are right re pheasant and duck, and I did not realise that medieval dishes were so heavy on the spice front, although I know they made use of it.
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I did try your receipe using the left over goose from my Christmas meal and it tasted absolutely gorgeous.simple and delicious.