Battakh-Ka-Kurma (Stewed Goose)

Ingredients

• a young goose about seven or eight pounds in weight
• four large onions sliced
• eight ounces of boiling ghee
• one teaspoonful of coriander
• one teaspoonful of turmeric
• one teaspoonful of cumin seeds
• one teaspoonful of mustard seeds
• a teaspoonful of poppy seeds
• half a teaspoonful of caraway seeds
• half a teaspoonful of garlic
• six large sliced green chillies
• one large red chilli sliced
• a stick of cinnamon broken in pieces
• two cupfuls of cocoanut milk
• two cupfuls of thick curd
• two cupfuls of water
• a couple of bay leaves
• six coriander leaves
• a handful of sultana raisins
• a dozen of almonds blanched and cut in halves
• the juice of a lemon

Method

1. 1

   Clean and cut the goose into pieces.

2. 2

   Rub with salt and spices, let stand.

3. 3

   Fry onions and spice paste in ghee.

4. 4

   Add goose pieces and brown.

5. 5

   Pour in coconut milk, curd, and water.

6. 6

   Add bay leaves, coriander leaves, raisins, and almonds.

7. 7

   Stew gently for three hours.

8. 8

   Add lemon juice before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 134. The excerpt below is the record exactly as published.

Battakh-Ka-Kurma. (Stewed Goose.) Clean a young goose about seven or eight pounds in weight. Cut it into sixteen pieces ; wash and dry them. Rub with a mixture of salt, pounded cumin, cardamoms, cinnamon, and white pepper, and let stand for an hour. Fry in eight ounces of boiling ghee four large onions sliced, a paste made of one teaspoonful of coriander, one teaspoonful of turmeric, one teaspoonful of cumin seeds, one teaspoonful of mustard seeds, a teaspoonful of poppy seeds, half a teaspoonful of caraway seeds, half a teaspoonful garlic, six large sliced green chillies, one large red chilli sliced, a stick of cinnamon broken in pieces, and a little lemon juice. When the onions are browned, add the pieces of goose, which fry lightly. Pour into the pot two cupfuls of cocoanut milk, two cupfuls of thick curd, and two cupfuls of water. Stir 325 BANQUETS OF THE NATIONS all together, then add a couple of bay leaves, six corian- der leaves, a handful of sultana raisins, and a dozen of almonds blanched and cut in halves. Cover, and stew- gently for three hours. Ten minutes before dishing put in the juice of a lemon

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