Sweet and Sour wild goose with almonds

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. 

I must tell you, it was sensational, best recipe ever for wild goose. Spices are available from Seasoned Pioneers, and the other ingredients I got from Persepolis in Peckham. 

INGREDIENTS:

  • 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

METHOD:

  • 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. 

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