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Roast goose breast mappas with aloo podimas
Fruit and vegetables
2.5cm/1in piece fresh
ginger
, peeled and cut into matchsticks
12
curry leaves
, preferably fresh
1
red onion
, sliced
4 green
chillies
, slit
1 tbsp ground
coriander
600g/1lb 5oz
new potatoes
, washed
1
red onion
, finely chopped
2 green
chillies
, cut in half lengthways
2.5cm/1in piece fresh
ginger
, peeled and finely chopped
2 tbsp finely chopped
coriander
1
lemon
, juice only
10
curry leaves
, preferably fresh
1 dried red
chilli
Tins, packets and jars
235ml/11½oz
coconut milk
Cooking ingredients
1 tbsp
vegetable oil
5cm/2in
cinnamon
stick
4
cloves
1 tsp
peppercorns
1 tsp
fennel seeds
¼ tsp ground
turmeric
½ tsp
chilli powder
1 tsp
salt
3 tbsp
vegetable oil
¼ tsp ground
turmeric
235ml/11½oz duck or chicken
stock
2 tbsp
red wine vinegar
1 tsp
salt
1 tsp
garam masala
pinch
asafoetida
1 tsp ground
turmeric
1½ tsp
salt
1 tbsp
vegetable oil
2 tsp black
mustard seeds
Meat, fish and poultry
2 large
goose
breasts, skin-on and scored
Other
2 bay leaves
Back to recipe
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