Goose Vindaloo

Goose Vindaloo Recipe:

Vindaloo is a very hot East Indian curry. The recipe here can be modified to suit your personal spice tolerance. I also use a commercial Vindaloo sauce, which seem readily available at most grocery stores across the country and also cuts preparation time dramatically. Patak’s vindaloo sauce is the brand that I use and one can is enough to do a bit more than the meat from one goose. Cooking instructions are provided on the can. But watch it, the stuff from the can does carry some heat.

Another Patak’s product,” Rogan Josh” is a milder curry, which also works well with goose meat. However if you want to start from scratch the following will produce results.

  • Meat from two geese (legs included) cut into cubes
  • 1 Tbsp crushed chilies
  • ½ cup red wine vinegar
  • 4 cloves chopped garlic
  • 2 inches of ginger root, finely minced
  • 1 Tbsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 Tbsp brown sugar

Soak chilies in the vinegar for ½ hour, add garlic and ginger to the chili/vinegar mixture and place in blender. Blend at medium setting until paste is formed. Remove paste from blender to glass bowl, adding water to get the last bit out. Add the goose meat and spices except the salt and sugar and allow to marinade for at least two hours at room temperature or up to 24 hours under refrigeration. Stir the marinade occasionally to ensure good penetration. Heat 2Tbsp oil in a cast iron frying pan and add the meat and sauce. Don’t be surprised if the steam makes your eyes water. Add the salt and allow the vindaloo to simmer (covered) over medium-low heat until the meat is tender (about 1 hour). If the vindaloo seems too dry add water.

The mixture can also be transferred to a slow cooker to maximize tenderness but you may want to cut the spices by half if a slow cooker is uses as this method will intensify the flavor and heat added by the spice. Add the sugar and stir just before serving. Vindaloo is best served over rice and can be garnished with raisins, sliced apples and slivered almonds.

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