We have some wild goose breasts in the freezer, and I am always looking for good ways to cook them. Somewhere I have a traditional goose soup recipe to try, but before I could test it, I came across a recipe for a lamb dish in Nightingales and Roses by Maryam Sinaiee.
- 100g slivered or flaked almonds
- 2 dried limes
- 2 tbsp olive oil
- 2 small onions, finely chopped
- 3 goose breasts, sliced into strips
- 1 teaspoon of ground turmeric
- 2 tbsp tomato paste
- 1/2 stick cinnamon
- 100g dried barberries
- 30g butter
- 1/2 tbsp rose water
- a small pinch of saffron, ground and steeped in 1 tbsp boiling water
- a teaspoon of brown sugar or date syrup
- a large pinch of salt, to taste
- Cover the almonds in cold water, and leave to soak.
- Cover the limes in boiling water, and put something on top to weigh them down so they remain immersed
- Heat the oil in a heavy pan, and fry the onions over a medium heat for around 8 minutes, stirring frequently to make sure they don’t stick as they fry – they should be sticky and beginning to brown.
- Increase the heat to high, and add the goose meat and turmeric. Fry until the meat is browned on all sides.
- Add the tomato paste, cook for a couple of minutes, then add the cinnamon and enough water to cover the meat. Bring to the boil and then simmer for half an hour.
- Rinse the limes, and pierce them in three or four places. Add them into the stew along with the drained almonds, and simmer for another half an hour.
- Fry the barberries in the butter.
- Just before serving, when the goose is cooked, check the flavour. Add salt and sugar to balance the sourness, and boil off any excess water.
- Add the rosewater, saffron water and barberries, and serve with plain rice.