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Marrakai,

Here's the recipe - I posted it in a British forum and the members there seemed to like it. DO let me know what you think about it:

Goose Curry in Vindaloo Sauce

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Ingredients:

2 kg Goose, quartered and skinned and cut into chunks
6 Dried red chillies, stemmed -and broken
1/2 cup Distilled white vinegar
8-10 Garlic cloves, peeled
1 Half-inch piece peeled fresh -ginger
2 tsp cumin powder
2 tsp coriander powder
1/2 tsp cinnamon powder
2 tbsp vegetable oil
1 tsp Salt, or to taste
1 cup Water
2 tsp Sugar
2 tbsp cilantro or parsley (chopped fine)

For Marinade:

Soak chillies in vinegar for 15 minutes. Add garlic and ginger and blend into a puree. Add cumin, coriander and cinnamon powder and mix thoroughly.

Method:

Coat goose pieces well with marinade.
Cover and refrigerate for at least 2 hours.
Heat oil in a large oven over medium-high heat.
Add marinaded pieces and brown on all sides.
Add salt, water, sugar and any remaining spice puree.
Bring to a boil.
Cover and simmer, stirring occasionally, until it is tender, (approx. 1 hour.)
Skim off all fat.
Transfer to a heated platter, pour sauce over, and garnish with minced cilantro. Eat it with white rice or a pilaf.

If you would like a cocktail with it, I have posted a recipe for Planter's Punch in the Recipes section. But any cocktail or drink with a hint of sweetness goes well with it.

Congratulations on your very successful hunts again!

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The Ark was made by amateurs. Experts built the Titanic.

Mehul Kamdar

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