I have been experimenting with goose curry recipes. Most of the recipes I could find are aimed at people who have bought a posh home counties goose that has been roasted, so we have been adapting what is out there. This is the report on the first version.
- 4 wild goose breasts, in 3cm cubes
- 3 tbsp olive oil
- 2 onions, chopped
- 2 stalks of celery, chopped
- 3 carrots, grated
- 2 cloves of garlic, crushed
- 2 tbsp curry powder
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 bayleaf
- 1/2 tsp grated fresh ginger
- 1/2 tsp sugar
- salt to taste
- 1 tbsp tomato paste
- 1/2 can coconut milk
- juice of 2 limes
- 1/2 tsp cayenne pepper
- Put the cubed goose in the fridge overnight with the lime juice
- Heat the oil in a large pan, and saute the onion, celery and carrots until lightly browned.
- Next, add the garlic, ginger, curry powder, cinnamon, paprika, bayleaf, sugar and salt. Continue cooking and stirring for 2 minutes
- Add the goose and lime juice, tomato paste and coconut milk, bring to the boil and simmer for an hour, or until the goose is tender
- Remove the bayleaf, add a sprinkle of cayenne, and serve with rice.
I’m sure this recipe could do with a bit more tinkering. I think it could possibly do with more coconut milk, and leave out the paprika. BUT it was delicious as it was.