Goose Bhuna

This recipe was inspired by seeing a bhuna recipe on ‘grubworm’ but when I went to download it, we had an IT failure, so I used a similar bhuna recipe from a book. The flavour is fantastic. The main feature of a bhuna is that the sauce is cooked right down to a sticky paste that adheres to the meat.

Seasoned Pioneers can supply just about any spice or herb that you can’t source locally.

INGREDIENTS:

  • 2 tsp cumin seeds
  • 4 tsp coriander seeds
  • 2 tsp mustard seeds
  • 2 dried chillies
  • 2 tsp fennel seeds
  • 2 tsp fenugreek seeds
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 4cm ginger root, grated
  • 4 cloves of garlic, finely chopped
  • 1 can of chopped tomatoes
  • 15 curry leaves
  • 4 goose breasts, cut into thin strips
  • 1 tsp salt
  • 250ml water
  • a pinch of garam masala
  • freshly chopped coriander leaf to garnish.

METHOD:

  • Toast the spices in a small pan for a minute or two, until the mustard seeds start to pop. Take off the heat, cool, and grind in a pestle and mortar with the salt.
  • Put the onion, ginger and garlic in a food processer and blend until the onion is in small chips.
  • Fry the chopped onion mixture in a little vegetable oil, until the onion is starting to brown.
  • Add the tomatoes and curry leaves, and cook until the sauce starts to thicken.
  • Add the ground spices, keep stirring, and after five minutes, add the water, and bring back to a simmer.
  • Put a lid on the pan and simmer on a very low heat until the sauce is really thick. This can take quite a while, an hour or so.
  • Meanwhile, around 10 minutes before serving, fry the goose in a very hot pan for around 5 minutes, and then add to the thickened sauce, stir and reduce the sauce further.
  • Sprinkle with garam masala and garnish with the chopped coriander.

Serve with plain rice, and a glass of cold beer. The flavour from the freshly roasted spices is amazing.

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