Wild goose with carrots and pomegranate molasses

This is a bit of a riff on a Persian recipe, but as I didn’t have some key ingredients, I went off-piste. This is probably frowned upon by the purists, but it was delicious. 

INGREDIENTS:

  • 2 wild goose breasts, sliced into 1 inch pieces
  • 1 onion, finely chopped
  • 3 tbsp olive oil
  • 1/2 tsp turmeric
  • 2 tbsp tomato paste
  • 1 tbsp pomegranate molasses
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cumin
  • 20g butter
  • 500g carrots, cut into batons (about the size of your little finger)
  • 1/2 tsp saffron water (a tiny pinch of saffron in boiling water)

METHOD:

  • Heat the oil in a large casserole dish, over a medium to high heat. Add the chopped onions, and fry for around 10 minutes until they are browning. You’ll need to keep an eye and keep stirring to stop any sticking or burning. 
  • Add the goose, turmeric, cinnamon and cumin, and fry until the meat is browned. 
  • Stir in the tomato paste, salt and pomegranate molasses, and cook for another couple of minutes, until it is all hot through.
  • Pour in enough water to cover everything by a couple of centimetres. and bring to the boil. Season with salt and pepper, turn the heat to low, cover, and simmer gently for an hour and a half. 
  • Heat the butter in a frying pan. When it starts to foam slightly, add the carrot batons, and lower the heat. Gently fry the carrots until they start to brown slightly around the edges. 
  • Add the carrots to the stew with the saffron water. If needed, add a little more water to the stew. Bring back to a simmer, and then keep cooking until the carrots are very soft. 

Serve with basmati rice. 

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