Boned wild goose breast with limes and herbs

I think I may have cracked this wild goose recipe challenge again: A Persian herb stew with goose in it. I adapted the recipe from one in ‘A Taste of Persia’ , very tasty. I prepared it one evening, then finished off the cooking the next night.

INGREDIENTS:

  • 3 tbsp butter
  • 2 small onions, thinly sliced
  • 2 cloves of garlic, chopped
  • 1 pair of goose breasts, thinly sliced
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tsp turmeric
  • 1/2 tsp saffron in 1 tbsp hot water
  • 1 whole dried persian lime, punctured with a sharp knife (lime was mail order)
  • 1 can red kidney beans, drained
  • 3 tbs sunflower oil
  • 2 cups of mixed chopped herbs including fresh coriander, parsley, dried fenugreek leaves OR
  • 1 cup Gormeh Sabzi (from seasoned pioneers)
  • 1 cup chopped spring onions or chives
  • juice of one fresh lime
  • 1 litre of water

METHOD:

  • In a medium saucepan, melt the butter, and add the onions. Cook on a medium heat until they are translucent, about five minutes.
  • Add the garlic and goose breasts. Continue to fry for another 20 minutes on a low heat, stirring intermittently.
  • Add the salt, pepper, turmeric, saffron, the kidney beans and the whole dried lime, and fry together for another couple of minutes
  • Add one litre of water, and bring to the boil, then reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally
  • Meanwhile, mix the herbs and chopped chives/spring onions together, and fry in the sunflower oil for 20 minutes, stirring all the time. The smell from the fenugreek will be very strong.
  • Add the fried herbs to the pot along with the lime juice, and cover. At this point, I took the stew off the heat and stored it ready to finish cooking the next night. This is optional
  • Bring to a simmer and cook for another 30 minutes, when the goose meat should be tender. Serve with rice.