Ingredients
- Barnacle Goose
- Tamarind
- Curry Powder
- Beef Stock (optional)
- Chili
- 6 Tomatoes
- Lemon
- 2 large Onions
- Garlic
- Chili Peppers
- Turmeric
- Coriander
- Garam Masala
- Ghee
- Ground Coriander
- Ginger
- Cardamon Pods
- White Flour
- Brown basmati rice
- Coconut milk
- Egg
- Cashew nuts and poppy seeds
Method
Add cardamon pods, ground coriander, curry powder and garam masala to a hot pan. Take off the heat and allow to toast to release the oils. Pour into a pestle and mortar and grind to bruise the cardamon pods.
Prepare some foil roasted garlic. Place a bulb of garlic on a piece of foil and cut the top off the garlic. Drizzle with olive oil, close the foil around the bulb and place in an Traeger to smoke along with the tomatoes and chili peppers for around 20 minutes.
Butcher your goose and retain the breast and leg meat. Cut into good sized meaty chunks.
Add a tablespoon of ghee to a hot pan. Once melted pour into your toasted spices and grate over some fresh Turmeric. Combine to form a paste, adding a splash of water if required. Add the paste to your goose chunks (retaining a small portion for the onions) together with a splash of tamarind and pop in the fridge to marinate for around 30 minutes.
To make the Paratha, take a large mixing bowl and combine 2 cups of white flour, a pinch of salt, an egg and a cup of water to form a soft dough. Knead and stretch the dough. Cover with a damp cloth and leave to rest for around 30 minutes.
Separate a can of coconut milk into cream and liquid. Soak the rice in water, then drain off. Add two parts water to one part rice and a pinch of salt. Pour in the liquid from the coconut milk. Cook on a low heat for around 20 minutes.
Finely dice two onions and fry in ghee to sweat down and colour. Add the remaining dry curry paste and caramelise before removing from the pan. Top up the pan with ghee and add the marinated goose for 5 minutes to brown before returning the onions to the pan. Retrieve the garlic, tomatoes and chili from the Traeger and roughly chop the tomatoes and finely chop the chili before adding to the goose. Add a splash of water and a splash of beef stock to keep the curry loose. Squeeze the roasted garlic cloves into the curry and then stir through the cream from the coconut milk. Allow to simmer for around 40 minutes.
Take your rested dough and portion into individual rounds before rolling out on a floured surface. Stretch the dough into an even circle and spread over a layer of ghee, ensuring the total surface area is covered. Using a pizza cutter slice into the centre and then roll from the cut edge before flattening and rolling to create layers. Place into a dry hot pan for a few minutes before placing a few knobs of ghee on the top and turning to cook the other side.
Add some cashew nuts to a pan and warm through for two minutes. Finely chop some coriander and add to the rice. Remove the cashews from the pan and roughly chop. Toast some poppy seeds in the pan.
Plate up the rice with a topping of toasted poppy seeds. Garnish the Bhuna with coriander and the chopped cashew nuts and serve with a paratha on the side.